Schollenröllchen

Ingredients

• 1 bundle spring onions
• 8 scallop fillets
• Salt
• Pepper
• wooden skewers
• 1 tbsp oil
• 2 tbsp butter
• 2 tsp flour
• 1 l white wine
• 200 g whipping cream
• 1 pinch saffron
• 1 pinch sugar
• 100 g light grapes
• 80 g shrimp
• dill (for garnish)

Instructions

1. 1.

   Clean and rinse spring onions, cut into finger‑length pieces. Rinse scallop fillets and pat dry. Season with a little salt and pepper. Place spring onions on the fillets and roll up the fish. Secure with wooden skewers.

2. 2.

   Heat oil. Add 1 tbsp butter. Fry scallop fillets all around for 6–8 minutes. Heat remaining butter. Sauté flour in it. Deglaze with white wine and cream. Bring to a boil. Dissolve saffron in a little water and add. Season with salt, pepper and sugar. Let the sauce simmer gently.

3. 3.

   Rinse grapes, halve them, remove seeds, and add them with shrimp to the sauce; heat through. Plate scallop rolls with the sauce. Garnish with dill. Serve with rice.