Sunday, 17 January 2016

Scallops in cream

Another dish in my mother's hand:

"Principles of cooking scallops - fry them quickly & serve them immediately: then they will be tender and melting. Fry them in butter for 1 1/2 minutes each side (until gently browned). Then deglaze with double cream, stirring all the time and it will make a lovely pale brown unctuous sauce!"

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