Difficulty: Easy - for beginners
Dietary guidance: g
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish
Cut the scallops into slices, 5mm thick, and place in a buttered frying pan. Add salt and the fish stock, poach for 2 minutes, then remove and drain.
Add the crème fraiche to the stock and reduce it until it is the consistency of a light soup. Add the chopped spinach and heat for 2 minutes.
Then bind with a mixture of the double cream, the egg yolks and the lemon juice. Add the scallop slices and adjust the seasoning.
Serve in hot dishes garnished with hot roughly chopped tomatoes.