Scallop Fillets with Carrot Vegetable and Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 800 g scallop fillet
• 2 carrots
• 4 Spring Onions
• 2 tbsp butter
• 150 ml dry white wine
• white pepper (freshly ground)
• 100 ml heavy cream
• 1 tbsp Crème fraîche
• Lemon juice
• parsley (for garnish)

Instructions

1. 1.

   Wash the potatoes and steam them in salted water for about 30 minutes. Rinse the scallop fillets, pat dry, and cut into portions. Peel the carrots and grate them on a vegetable grater. Wash the spring onions, trim, and cut into ~3 cm pieces.

2. 2.

   Sauté the grated carrots in hot butter for 1-2 minutes. Deglaze with wine and place the scallop pieces over the vegetables. Season with salt and pepper, cover, and steam gently over low heat for 8-10 minutes.