Scallops with Ratatouille and Parmesan Sauce Recipe












In a sauce pot, add 50ml white wine and 1/4 chopped shallot and reduce by 75%.

Add 100ml cream and reduce by 50%

Remove from heat and whisk in 30g grated Parmesan cheese, a squeeze of lemon juice, and a pinch of salt and pepper.

Puree in a blender for 30 seconds, reserve warm until use.

Warm the contents of a tin of Bonduelle ratatouille (very good, so why making your own?)

Heat a saute pan with a bit of olive oil in it (let the pan get hot enough that you start to see a bit of smoke coming off the oil).

Season 2 scallops with a bit of salt and carefully place them into the pan.

Allow them to sear for 90 secs, then flip them and sear the other side for another minute and a half.

Place them on top of 2 spoonfuls of ratatouille, finish with the Parmesan sauce and cayenne pepper.

(Here chef Dean Maupin's original recipe)



from simple food, looking good
Scallops with Ratatouille and Parmesan Sauce Recipe

from Sweet Cake

Scallops with Ratatouille and Parmesan Sauce Recipe https://sweetteabiscuits.blogspot.com/2021/03/scallops-with-ratatouille-and-parmesan.html

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