Look at this delicious poached scallops in a creamy French liaison sauce! This is a dish for a special occasion, so it has quite a few steps, but if you follow them carefully, we assure you that you can cook up this mouthwatering dish!
Fry the onion, leek and carrot 2 minutes until softened. Add the wine. Reduce until 1/3 on medium heat. Add the stock and simmer until the moisture is halved.
Poach the scallops 3-5 minutes depending on the thickness. When they are done, place them on a plate and cover them with a piece of tinfoil.
Sieve the sauce, and get rid of the veggies. Put the liquid back on the fire. Mix the eggyolk and cream in a seperate container, this is the liaison. When the liquid is boiling, get the pan of the fire and reduce the temperature. Now, while whisking, add the liaison. Don't let it boil again. Add the chives, and season with pepper and salt.
Put the scallops in a deep plate and add the sauce, decorate the dish with some beetroot sprouts, and the herring or salmon eggs. Enjoy!
- 1 onion, diced
- 1 leek, in slices
- 1 carrot, in slices
- 500 ml white wine
- 150 ml fish stock
- 6 scallops, without shell
- 1 eggyolk
- 100 ml cream
- handful of fresh chives, chopped
- 1 tbsp. herring- or salmon eggs
- 1 tbsp. beetroot sprouts
- 30 g. butter
- salt and pepper