Argentine Scallop and Harvest Vegetable Fricassee
Recipes
| 2 cups | Argentine scallops (120 to 150 ct) |
| 1 cup | Milk |
| 1/3 cup | Cream 35% |
| 1 bunch | Green onions, chopped |
| 1 tbsp. | Fresh dill or parsley |
| 2 tbsp. | Butter |
| 1 cup | Yellow beans |
| 1 cup | Baby carrots |
| ½ cup | Green beans |
| 1/3 cup | Peas or Fava beans |
| ¾ pound | Baby potatoes |
| pinch | Sea salt |
| pinch | Pepper, freshly cracked |
- Par-cook all vegetables in boiling, salted water. In a heavy saucepan warm green onions with scallops and butter until aromatic. Add milk and bring to a simmer. Remove scallops and reserve. Add cream and all vegetables to warm in the milk. Add dill (or parsley) and divide among 4 soup plates.
- Garnish with scallops and season with sea salt and fresh cracked pepper.