Sautéed Scallops with Lentils and Oaked Chardonnay.
(Rick Stein's Taste of the Sea)
To prepare the sauce; heat ground pinches of turmeric, allspice, ground cloves, and ground nutmeg along with sweated chopped onion and carrot ad and reduce fish stock and an oaked chardonnay by two thirds, add the double cream as above and again, reduce by two thirds.......
time to set the table........
crumpet for starters.......
prepare a soft meringue for the scallop roes......
dip in rice flour with added paprika and cayenne to spice them up........
a few seconds in the wok with hot oil.......
on with the best Newlyn scallops........
Deep fried Scallop Roes in spicy egg-white batter.
voila! - served on a bed of puy lentils and a few tiny steamed carrots - and a lamb chop to make it surf 'n turf!.
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