Scallop and Spinach Broth
recipe for Scallop and Spinach Broth has been reproduced
courtesy of Natoora
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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
for Scallop and Spinach Broth
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish
to make Scallop and Spinach Broth
the scallops into slices, 5mm thick.
in a buttered frying pan. Add salt and the fish stock,
and poach for 2 minutes.
from pan and drain.
the crème fraiche to the stock and reduce it
until it is the consistency of a light soup.
the chopped spinach and heat for 2 minutes.
bind with a mixture of the double cream, the egg yolks
and the lemon juice.
the scallop slices and adjust the seasoning.
in hot dishes garnished with hot roughly chopped tomatoes.
with permission of Natoora