Scallops with Vegetables On

White pepper, f. A.d.M.

Cook the peeled garlic cloves in the milk until soft and creamy. Now grind in a hand mixer. Heat half of the butter, sauté finely chopped onion until translucent. Extinguish with Noilly Prat. Pour in the fish stock, reduce by half, stir in the crème fraîche and bring to the boil.

Season the deveined scallops with salt and pepper and add to the boiling sauce form. Immediately remove from heat and cook on the side of the stove for two to three minutes.

Remove scallops from sauce and keep warm. Strain the sauce and assemble with the remaining butter and garlic puree. Heat the vegetables and mussels in the sauce briefly and serve on the spot.

Preparation 25 min.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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