| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Coxon’s kit, Coxon2 | 2 | servings | |
INGREDIENTS
| Filo pastry pan x 2 | ||
| 225 | g | Queen scallops |
| 4 | tb | White wine |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Fennel |
| Salt and pepper | ||
| Lemon juice | ||
| 1 | Shallot; finely chopped | |
| 1/2 | ts | Chopped parsley |
| 75 | ml | Double cream |
| 60 | g | Butter |
| Butter for greasing | ||
| 1 | tb | Brandy |
INSTRUCTIONS
Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice. Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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