Queen Scallops In A Mustard And White Wine Sauce

Course : Seafoods
Serves: 2
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2 sheets filo pastry pan x 2
225 grams queen scallops
4 tablespoons white wine
1 teaspoon dijon mustard
1/2 teaspoon fennel
1 teaspoon salt and pepper
2 tablespoons lemon juice
1 small shallot -- finely chopped
1/2 teaspoon chopped parsley
75 milliliters double cream
60 grams butter
2 tablespoons butter for greasing
1 tablespoon brandy

Preparation / Directions:

Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice. Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately.


Nutritional Information:

258 Calories (kcal); 24g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 66mg Cholesterol; 282mg Sodium

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