Scallops in Creamy Sauce

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 1.5 cm fresh ginger
• 1 untreated lime
• 2 tbsp germ oil
• 50 ml dry white wine
• 250 ml fish stock
• 150 ml Heavy Cream
• Salt
• Pepper (freshly ground)
• 16 scallops (ready to cook, thawed with Corail)
• 2 tbsp butter
• coriander sprigs (for garnish)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash the chili, halve it lengthwise, deseed, and slice into thin strips. Peel and grate the ginger finely. Rinse the lime under hot water, pat dry, zest, and squeeze out the juice.

2. 2.

   Sauté the shallot and garlic in a hot pot with oil until translucent, add the ginger and chili, sauté briefly, then deglaze with wine. Add the stock, stir in the cream, and simmer on medium heat until thickened. Season with salt, pepper, lime juice, and mix in the zest.

3. 3.

   Wash and pat dry the scallops and Corail. In a hot pan with melted butter, sear each side for about 1-2 minutes. Remove, season, and plate with sauce. Garnish with coriander sprigs and serve.