Scallops and Spinach Broth

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Scallops are a lovely dish for spring. Their succulent texture and sweet flavours are perfectly refreshing. Try them in this tasty spinach broth for a light and sophisticated lunch.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: g 

Tags: spinach · scallops · broth ·

Ingredients

12 Scallops
Salt
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish

Method

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.

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