King scallops on a bed of buttered sweet julienne vegetables and boiled baby potatoes
Recipe Type: Main
Author:
Serves: 4
This recipe is quick and easy and brings a great blend of flavours into your meal. This would be the perfect idea for a tasty mid-week dinner when you fancy something a bit different while keeping it simple.
Ingredients
- 8 good sized king scallops, ready shucked
- 2 carrots
- 1 parsnip
- 1 red pepper
- 1 leek
- 12 baby potatoes
- 2 good knobs of butter
- A good pinch of brown sugar
- Squeeze of fresh orange juice
Instructions
- Peel and boil the potatoes. Cut the vegetables into fine strips.
- Heat butter in a frying pan until foaming. Add the brown sugar and cook until dissolved. Add the orange juice.
- Lightly sauté the vegetables in the mix, leaving a bit of bite.
- Heat butter in another pan and quickly sear the scallops on both sides until golden.
- Drain the potatoes and plate with the scallops on the vegetables.
