Côté Table, with its recipe of Pan Seared Scallops in a Creamy Sauce is the ideal solution when lack of time to make the purchases of the evening. These small seafood are delicate, easy to cook and very digestible.
Here is what you need to make this recipe of Pan Seared Scallops in a Creamy Sauce for 4 people
- 600 g frozen scallop nuts
- 200 g basmati or Thai rice
- 150 g of frozen broad beans
- 40 g of butter
- 150 ml of liquid cream
- Salt and freshly ground pepper
- 1 small bunch of parsley or chervil, chiseled.