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Recipe for :

Scallops Julienne

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>


8 scallops
30g (1oz) butter
2 medium carrots, cut into fine strips
3 sticks celery, cut into fine strips
1 small onion, finely chopped
55g (2oz) fine green beans, topped, tailed and cut in half
2 - 3 tbsps dry white wine
2 - 3 tbsps double cream
salt and pepper
(1 tbsp = 15 ml)

  • A scallop is shaped like a thick disc. Cut in half to make two thinner discs.
  • Melt the butter in a shallow pan, add the carrots, celery and onions and sauté for a few minutes.
  • Add the green beans and the wine and simmer until the vegetables are just tender.
  • Stir in the scallops and cook for 3 - 4 minutes.
  • Using a draining spoon transfer the vegetables and scallops to a warm serving plate.
  • Reduce the cooking liquor to a few tablespoons, stir in the cream and season to taste.
  • Cook until piping hot, spoon over the scallops and vegetables and serve immediately.

Serves 4

The Fish Society