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Mains · Gluten-free
Scallops over a Vegetable Julienne
These scallops steam gently over a bed of carrot, onion and leek julienne softened in butter and white wine, with a touch of cream stirred in at the end. The lid on the pan traps the steam that cooks the scallops so gently.
In brief Scallops over a Vegetable Julienne is a mains recipe cooked in the Tupperware Quick Chef. It takes 33 minutes in total and serves 6 servings.
- Total time
- 33 min
- Prep
- 20 min
- Cook
- 13 min
Product usedTupperware Quick Chef
Ingredients
servings
Method
Peel the carrots and cut them into julienne with the slicer. Chop the onions and leeks in the Quick Chef.
Heat the butter and white wine in the Tupperware Chef Series Frying Pan 28 cm, add the vegetables, cover and let them soften for 6 minutes, then season.
Lay the scallops on the vegetables, cover and cook for 5 minutes over low heat.
Pour in the cream, bring just to the boil and serve piping hot, scattered with parsley.
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