Queen Scallops in a Mustard And White Wine Sauce

Ready in 1 hour

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Ingredients

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Salt and pepper
225 g Queen scallops
Lemon juice
1/2 ts Fennel
1/2 ts Chopped parsley
Butter for greasing
60 g Butter
1 tb Brandy
Filo pastry pan x 2
1 Shallot; finely chopped
4 tb White wine
1 ts Dijon mustard
75 ml Heavy Cream

Original recipe makes 2 servings

Servings  

Preparation

Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice. Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Calories Per Serving: 356 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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