| 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.
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