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Scallops in Saffron
250 grams scallops

200 ml dry white wine

50 grams finely chopped shallot

100 grams finely chopped chestnut mushrooms

1 tbsp butter

2 grams saffron

150 ml fish stock

150 ml creme fraiche

How to Prepare:
Soak the saffron in the fish stock.

Separate the coral from the scallops. Cut the white meat in half horisontally.

Place both coral and white meat in a saucepan and cover with white wine.

Bring the liquid to a boil. Remove from the heat immediately and set aside.

Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes.

Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes.

Add the creme fraiche, let simmer for another 7-10 minutes.

Add the scallops, let simmer for another minute.