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Scallops with vanilla and lemongrass sauce
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 204
  • Fat about 11g
  • Carbohydrates about 12g
  • Protein about 13g
This is needed
This is needed for 4 people
Sauce
  • 2 vanilla pod
  • 1 stick lemongrass
  • 4 dl fish stock or fish bouillon
Vegetables
  • 200 g Chinese cabbage
  • 1 carrots
  • 120 g double cream
  • salt and pepper to taste
Scallops
  • clarified butter, for frying
  • 12 scallops
  • a little pepper
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Sauce
To make the sauce, slice the vanilla pods along the length, and halve the lemongrass lengthways. Boil the fish stock, vanilla pods and lemongrass in a small pan, then turn off the heat, cover and allow to steep for approx. 15 mins. Drain, remove the lemongrass, and place the vanilla pods on one side. Pour the liquid back into the pan and reduce to approx. 200 ml.
Vegetables
Slice the carrot and cabbage into thin strips, add to the sauce, simmer for a further 5 mins. or so with the lid off. Scrape out the vanilla seeds, add with the double cream, reduce the sauce a little and season.
Scallops
Heat the clarified butter in a frying pan and fry the scallops for approx. 1 min. on each side. Plate up and serve with the sauce.