Ingredients
For the shallot and bacon veloute- 200 g smoked bacon, trimmings
- 250 ml milk
- 250 g shallots, sliced
- 70 g butter, plus a knob to finish
- 1 large sprig thyme
- 1 bay leaf
- 300 ml fish stock
- 50 ml cream
- 500 g frozen peas
- 50 g butter
- 8 large scallops
- olive oil, for frying
- squeeze lemon juice
- micro herbs, to serve
Description
A Salty Bacon Cream Sauce Is The Perfect Complement To Fresh Scallops In This Classic Dish From Michael Caines
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter