Mains · Gluten-free

Scallops on a Vegetable Julienne

Name: Scallops on a Vegetable Julienne
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 6 servings
Ingredients: 250 g (9 oz) new carrots; 250 g (9 oz) onions, peeled; 250 g (9 oz) leeks, washed and cut into pieces; 20 g (1 1/2 tbsp) butter; 200 ml (3/4 cup) white wine; Salt and freshly ground pepper; 24 scallops; 200 ml (3/4 cup) single cream; 50 ml (3 1/2 tbsp) chopped parsley

Scallops steamed on a bed of carrot julienne, onion and leek softened in butter and white wine, with a little cream added at the end. The lid of the Chef Series Frying Pan traps the steam from the vegetables, which cooks the scallops gently without searing.

In brief Scallops on 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

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Product usedTupperware Quick Chef

Tupperware Quick Chef recipes (16)

Ingredients

6servings

250 g (9 oz) new carrots
250 g (9 oz) onions, peeled
250 g (9 oz) leeks, washed and cut into pieces
20 g (1 1/2 tbsp) butter
200 ml (3/4 cup) white wine
Salt and freshly ground pepper
24 scallops
200 ml (3/4 cup) single cream
50 ml (3 1/2 tbsp) chopped parsley

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 with salt and pepper.
Lay the scallops on the vegetables, cover and cook for 5 minutes over low heat.
Pour in the cream and bring just to the boil. Serve very hot, sprinkled with parsley.