Member recipe by oliveoil0
Prepare to impress family and friends with this utterly delicious, seasonal recipe with Grey Poupon Dijon Mustard
- 8 scallops cleaned, washed, beards removed
- Pinch red chilli powder
- Pinch ground fennel
- Salt and freshly ground black pepper
- 1 tbsp ghee
- 1tsp fennel seeds
- 1 clove garlic crushed
- 2.5 cm (1 inch) piece fresh ginger grated
- 1 green chilli
- 2 shallots finely chopped
- 1 tsp Grey Poupon Dijon Mustard
- 100ml (3.5 fl oz) fish stock
- 1 lime zest
- 100ml (3.5 fl ox) fresh double cream
- 3-5 strands saffron soaked in a tbspn of warm water
- Chopped fresh dill and/or chives
- Marinate the scallops in the chilli powder, fennel and salt and pepper for 10 minutes.
- Meanwhile prepare the sauce. Heat he ghee in the frying pan. When hot, add the fennel seeds and allow them to sizzle. Add the garlic, ginger, green chilli and shallots, stirring continuously. Allow the shallots to soften for a minute or two, then add the mustard, stirring all the time. Gradually pour in the fish stock, then add the lime zest and allow the sauce to reduce slightly. Now add the cream, and the soaked saffron, and let the sauce bubble until you have a nice rich consistency. Leave on a low heat while you prepare the scallops.
- Brush some oil on to a griddle or non-stick frying pan and sear the scallops for 20-30 seconds on each side. Remove from the pan and add them to the sauce. Just before serving, garnish with fresh dill and chives.
We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to comment on this recipe…
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…