These quick and easy scallop and vanilla amuse-bouches are on the table within 10 minutes. A luxurious snack for the festive season, perfect before dinner.
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Clean the scallops. If there is any white tissue attached to them, it is best to remove it. This is part of the sphincter muscle and is quite tough.
Pat the scallops dry with kitchen paper.
Heat a knob of butter in a frying pan, but don't use too much butter. Sear the scallops on each side until they turn a nice golden brown.
Remove them immediately from the pan, as overcooking scallops makes them tough.
Stir a little extra butter, along with the crème fraîche and vanilla extract into the butter in the pan. Let it heat gently until you have a nice sauce, then add the scallops back to the pan.
Season with salt and pepper and serve the scallops immediately with the vanilla sauce. Garnish with fresh parsley or chives, if desired. Enjoy your dinner!
What are scallops?
A scallop is a type of shellfish. It’s also the name given to the meat of the shellfish. If you buy scallops in their shells, you can use the roe of the scallop (the coral) to make a tasty sauce.
What do scallops taste like?
Scallops have a very delicate structure and have a buttery soft taste. They don't have a distinct fishy flavour, they just taste pleasantly sweet.
Which vanilla is best to use?
You can use a vanilla pod or vanilla extract for this. Use a natural vanilla extract which contains the pulp.