Sea Scallop Rolls with Carrots and Fennel
Scallop rolls with carrots and fennel are a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel
- 1 Shallot
- 3 Carrots
- 1 tbsp butter
- Salt
- Pepper (freshly ground)
- 250 ml vegetable broth
- 0.5 g saffron
- 8 scallop fillets
- 4 tbsp pesto
- 150 ml heavy cream (at least 30% fat)
Instructions
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1.
Preheat the oven to 200°C (392°F) with upper and lower heat. Clean the fennel, cut into quarters, remove tough stems, and slice or shave into fine strips. Peel the shallot and carrots; finely chop the shallot and cut the carrots into thin strips.
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2.
Sauté the shallot in butter. Add the fennel and carrots, cook briefly, season with salt and pepper, pour in vegetable broth, add saffron, and simmer for 5 minutes.
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3.
Wash the scallop fillets, pat dry, season with pepper, brush with pesto, roll into rolls, secure with kitchen twine. Mix the cream into the vegetables, place everything in a baking dish, set the scallop rolls on top. Bake in the preheated oven for 20-25 minutes. Serve sprinkled with extra pepper.
