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Print Recipe
Scallop with Celery Velute Recipe
Velute (FR. Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked in milk, which adds softness and tenderness to the taste, and is complemented by a bright taste of fried bacon
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Peel the root celery, cut into pieces.
    Peel the root celery, cut into pieces.
  2. Fry the celery in 2 tbsp of butter. Pour the milk into a saucepan, add salt and cook over medium heat under a lid until soft (25 minutes). With celery drain the water, add the butter, nutmeg and grind into a puree. Keep warm.
    Fry the celery in 2 tbsp of butter. Pour the milk into a saucepan, add salt and cook over medium heat under a lid until soft (25 minutes).
With celery drain the water, add the butter, nutmeg and grind into a puree. Keep warm.
  3. Wash the scallops. Put the strips of bacon in a dry pan and fry them to get a fragrant fat for the scallops.
    Wash the scallops. Put the strips of bacon in a dry pan and fry them to get a fragrant fat for the scallops.
  4. In the bacon grease sauté the scallops for 1 minutes each side and season.
    In the bacon grease sauté the scallops for 1 minutes each side and season.
  5. Put the mashed potatoes in the dish, top with scallops. You can sprinkle balsamic on top.
    Put the mashed potatoes in the dish, top with scallops. You can sprinkle balsamic on top.
  6. Can be served a La carte. For example, on slices of cucumber, lettuce leaves or circles from Peking cabbage (I still have the stalks from the salad, round and comfortable)
    Can be served a La carte. For example, on slices of cucumber, lettuce leaves or circles from Peking cabbage (I still have the stalks from the salad, round and comfortable)

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