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Recipe for :

Scallop and Spinach Broth

natooraThis recipe for Scallop and Spinach Broth has been reproduced courtesy of Natoora - www.natoora.co.uk

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Scallops are a lovely dish for spring. Their succulent texture and sweet flavours are perfectly refreshing. Try them in this tasty spinach broth for a light and sophisticated lunch.

Ingredients for Scallop and Spinach Broth

12 Scallops
Salt
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish

How to make Scallop and Spinach Broth

  • Cut the scallops into slices, 5mm thick.
  • Place in a buttered frying pan. Add salt and the fish stock, and poach for 2 minutes.
  • Remove from pan and drain.
  • Add the crème fraiche to the stock and reduce it until it is the consistency of a light soup.
  • Add the chopped spinach and heat for 2 minutes.
  • Then bind with a mixture of the double cream, the egg yolks and the lemon juice.
  • Add the scallop slices and adjust the seasoning.
  • Serve in hot dishes garnished with hot roughly chopped tomatoes.

Serves 4

natoora

Published with permission of Natoora

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