This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
Ingredients
- 85 g celeriac peeled
- 2 small carrots peeled
- 1 leek trimmed
- 50 g butter
- 12 scallops with four shells
- 3 tbsps white beer
- 100 ml double cream
- 12 small mussels freshly cooked
- 85 g peeled brown shrimps
- sea salt and pepper
Servings:
Instructions
- Cut all the vegetables into very fine julienne strips. Melt the butter in a saucepan, add the vegetables and cook over a low heat until they are just tender but still crisp to the bite. Remove and set aside.
- Cut the scallops horizontally into three or four slices depending on their size. Heat a non stick frying pan and add the scallops. Cook for 30 seconds on each side then remove from the pan and set aside.
- Heat the beer in a saucepan over a low heat for two minutes, then add the cream, mussels, shrimps and seasoning and cook for another 2 minutes.
- To serve preheat the grill. Divide the vegetables between the four scallop shells and place the scallops on top. Pour over the sauce.
- Place under the hot grill for 30 seconds then serve at once with lemon wedges.
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