![food_main_scollops](https://www.bargeaprestout.com/wp-content/uploads/2020/03/food_main_scollops.jpg)
Ingredients
12 Scallops
12 baby carrots cooked
bunch of parsely
1 shallot finely chopped
1/4 pt chicken stock
1/4 pt cream
Salt and Pepper
1 tbsp Olive oil
1/2 oz Butter
Method
Prepare the parsley sauce by slowly cooking the shallot until soft, then add the stock and the parsley – bring to the boil and simmer for a couple of minutes. Liquidize until very smooth and stir in the cream. Season.
For the scallops – pat dry. Melt the butter and olive oil – when very hot – sear the scallops for 2 minutes on each side. Season.
Arrange the scallops on a pretty place with the baby carrots and parsley sauce.
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