Ingredients:
16 large scallops
12 new potatoes
1/4 lb snow peas(150 g)
1/2 cauliflower, broken into florets
1/2 lb small carrots
1/2 lb turnips
1/2 lb scallions
3 tsp butter
2 shallots finely chopped
1/2 bottle of a fruity red wine
1/2 c veal stock (I use chicken)
1/c butter cut in small pieces
Method:
Cut the scallops into 3 slices, cook in salted water for one minute. Drain and set aside.
Cook the potatoes, snow peas, cauliflower, carrots, turnips and scallions, separately in boiling salted water until just tender. Drain and set aside in a saucepan.
Heat the butter, season the scallops and saute for 1-2 minutes. Set aside keeping warm. Discard the butter.
Add the shallots to the pan with the wine. Bring to a boil, and reduce to a glaze, then add the stock. Bring to the boil and reduce until the sauce is syrupy. Whisk in butter, season and keep warm.
Reheat the veggies, with a little butter.
Arrange the veggies, scallop slices on plates. Garnish and serve immediately…(serves 4)
Borrowed from: Le Cordon Bleu, Classic French Cookbook.