1 oz (25 g) butter, softened
1 clove garlic, crushed
1/2 bunch spring onions, thinly sliced
2 carrots, peeled and cut into matchsticks
4 fl oz (120 ml) vermouth
2 fl oz (60 ml) fish stock
8 oz (225 g) queen scallops
1/2 lemon, pared rind cut into matchsticks, and juice
2 tbsp natural yogurt
1 clove garlic, crushed
1/2 bunch spring onions, thinly sliced
2 carrots, peeled and cut into matchsticks
4 fl oz (120 ml) vermouth
2 fl oz (60 ml) fish stock
8 oz (225 g) queen scallops
1/2 lemon, pared rind cut into matchsticks, and juice
2 tbsp natural yogurt
To serve:
creamed potatoes, sliced lime or lemon and fresh dill
method
1. Melt the butter in a saucepan and fry the garlic, spring onions, and carrots for 5 minutes until softened.
2. Stir in the vermouth, fish stock, shellfish, lemon rind and juice.
3. Bring to the boil and simmer for 4 - 5 minutes. Remove scallops and reduce liquid.
4. Stir in the natural yogurt and seasoning and heat through.
5. Serve immediately with creamed potato. Garnish with lime or lemon.
2. Stir in the vermouth, fish stock, shellfish, lemon rind and juice.
3. Bring to the boil and simmer for 4 - 5 minutes. Remove scallops and reduce liquid.
4. Stir in the natural yogurt and seasoning and heat through.
5. Serve immediately with creamed potato. Garnish with lime or lemon.
serving amount
serves 2 - 3
rate this recipe
9.5
out of 10
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