Cream of broccoli and scallops


With a view to a light dinner a few days ago I prepared this broccoli cream with scallops which I had seen in an old issue of She has the tablea magazine that I keep getting from France thanks to the newsagent in my neighborhood (immediately holy because he calls me as soon as it arrives).

I continue my experimentation with peppers, on this cream I used the Timut pepper, which is actually not a pepper as it is the skin of a berry. The fact remains that it is called that, it has a citrusy and fresh scent and is usually used with fish. It's actually perfect on scallops because it gives them a delicious lime zest scent. We also use it on smoked salmon together with a couple of spoons of lemon juice and oil, an excellent marinade!

Cream of broccoli and scallops it can become a single dish depending on the number of scallops you will use. We put 3 nice chubby ones on each plate, we added two glasses (or maybe three) of White wine Viognier 2020 Le Paradou and dinner was served.

Cream of broccoli and scallops

500 g of broccoli
4-6 scallops
1 small leek
1 onion
300 ml of vegetable broth
1 clove of garlic
2 tablespoons extra virgin olive oil
1 teaspoon butter
sale
Timut pepper
Sesame (optional)

Clean the onion and garlic and chop them finely.
Take the leek, cut it into slices and keep it aside.
Wash the broccoli and divide it into florets.
In a saucepan, simmer the chopped onion and garlic with a couple of tablespoons of oil. When they are transparent, add the leek and after a few minutes the broccoli florets. Salt the vegetables lightly.
Add the previously heated vegetable broth and cook for 15-20 minutes or until the broccoli is well cooked.
In the meantime, heat a drizzle of oil in a pan and cook the scallops for a couple of minutes on each side, adding a teaspoon of butter when the scallops are cooked on both sides. Salt and pepper.
Remove the saucepan from the heat and blend everything with an immersion blender. Divide the cream between plates, arrange 2 or 3 scallops on each portion, a little more pepper, a little toasted sesame if you like and a drizzle of oil.


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