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🍽️ Scallops in creamy sauce

411 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 1 red chili pepper
• 1.5 cm fresh ginger
• 1 untreated lime
• 2 tbsp germ oil
• 50 ml dry white wine
• 250 ml fish stock
• 150 ml whipping cream
• salt
• pepper (from the mill)
• 16 scallops (kitchen-ready, removed with coral)
• 2 tbsp butter
• coriander leaves (for garnish)

Instructions

1. 1. Peel the shallot and the garlic. Chop both ingredients very finely.
2. 2. Wash the chili. Cut it in half lengthwise. Remove the seeds. Cut the flesh into thin strips.
3. 3. Peel the ginger. Grate it finely.
4. 4. Rinse the lime under hot water. Pat it dry. Grate the zest. Squeeze out the juice.
5. 5. Heat oil in a pot. Add the shallot and garlic. Sweat them until translucent.
6. 6. Add the ginger and chili to the pot. Sweat them briefly.
7. 7. Deglaze the mixture with the wine.
8. 8. Pour in the stock. Stir in the cream.
9. 9. Let the sauce simmer at medium heat until it becomes creamy.
10. 10. Season the sauce with salt, pepper, and lime juice.
11. 11. Stir the lime zest into the sauce.
12. 12. Wash the scallops and the coral (the orange mass). Pat them dry.
13. 13. Melt butter in a hot pan.
14. 14. Fry the scallops for about 1 to 2 minutes on each side.
15. 15. Remove the scallops from the pan.
16. 16. Season the scallops with salt and pepper.
17. 17. Plate the scallops. Add the sauce.
18. 18. Garnish the dish with coriander greens. Serve.

Nutrition per serving

• kcal: 411
• Protein: 27 g · Fett/Fat: 25 g · Carbs: 14 g