Scallops with Julienne Vegetables
Recipes
| 1 lb. | Clearwater Scallops, defrosted |
| ½ cup | White wine |
| 2 tbsp. | White vinegar |
| 5 cups | Water |
| to taste | Salt |
| 1 | Carrot, cut in julienne strips |
| 1 | Onion, cut in julienne strips |
| 1 | Celery, cut in julienne strips |
| 1 | Leek, cut in julienne strips |
| 40 g | Butter |
| ¼ cup | Cream |
- Mix white wine, vinegar, salt and water. Bring to a boil. Poach scallops. Reserve stock.
- Sauté the vegetables in butter. Add 2 cups of the poaching stock and the cream. Turn off the heat. Add butter.
- Arrange the scallops on a plate.
- Serve with sautéed julienne vegetables.