Scallops and Spinach Broth

Submitted by:
Recipe Image
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.

Preparation time:
Cooking time: 10

Difficulty: Easy - for beginners

Dietary guidance: g 

Tags: spinach · scallops · broth ·


12 Scallops
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.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.