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Saturday 8 November 2003
- 9:42
En français: Pétoncle en sauce crème aux tomates séchées
I've made this only once, a year ago, but it seems to be one of my visitors' and friends' favorites: EVERYONE who tried it absolutely loved it. I always tell myself that I really should cook it again, but everytime I plan to and go buy scallops, I feel inspired to try something new...
 Ingredients (for 2)
14 scallops
1 tablespoon of butter
½ cup of vegetable stock
1 teaspoon of corn starch
1 pinch of sugar
4 dried tomatos cut in small pieces
¼ teaspoon of salted herbs (your own, or try the very nice Herbes salées du Bas-du-Fleuve)
White wine
¼ cup of 15% cooking cream
Salt and freshly ground pepper
Preparation
Melt the butter in a frying pan or a wok, sauté the scallops 1-2 minutes, until they're slightly coloured;
Reserve the scallops (in a bowl, under low heat);
Pour the vegetable stock, the corn starch dissolved in water, sugar, dried tomatos, salted herbs, a splash of white wine and let simmer for 5 minutes;
Add cream and pepper, heat and correct the taste if needed with a pinch of salt or sugar;
Put the scallops and their juice back in the frying pan to coat them with cream and serve!
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Fishes and sea shells
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