This is a gorgeously simple French recipe for 4 people.
Approx 200g scallops per person roe on, off the shell
75 grams butter
1 x medium shallot, finely chopped
1/4 tsp saffron
1 tsp cognac/brandy
1 tsp vermouth
2 x tomatoes, peeled, deseeded and cubed
100g mushrooms, sliced
salt and pepper to taste
pot, large frying pan, wooden spoon, measuring cup, scales
To cook the rice:
Put 1 cup of rice in to a large pot with about a tablespoon of oil or butter.
Add twice the amount of water to rice (2 cups) and boil til ready.
For the scallops:
Melt 75g butter in a pan and add shallots. Glaze the shallots. Add scallops with roe still on, saffron, salt and pepper. Poach for 2 mins.
Add cognac and vermouth, tomatoes, mushrooms and cream.
Cook for a further 8 mins.
Serve on rice.
Thanks Dimity Thwaite, your Viva Ultra cloth is on its way!
Photo credit bestoffrenchfood.com.