Ingredients

Preparation

1. In a large pot, pour in the vegetable broth and vermouth. Add the sticks of carrots and leek. Cover the pot and cook, over medium heat, for 10 minutes.
2. Remove the lid. Add the scallops to the broth and poach for 2 minutes on each side.
3. Add the cream and mix gently. Cook for 2 minutes over low heat.
4. To serve, place 2 slices of toasted baguette on each plate. Cover with a few scallops, cooked vegetables, and cream sauce. Sprinkle with coriander.

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Main course

Scallops Poached in Vermouth

Name: Scallops Poached in Vermouth
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Ingredients: 12 large scallops; 1 leek in julienne; 2 carrots in julienne; 475ml (2 cups) of vegetable broth; 120ml (1/2 cup) of dry white vermouth; 120ml (1/2 cup) of 35% cream; 45ml (3 tbsp) of chopped coriander; 8 slices of toasted baguette

Preparation: 5 min

Cooking: 12 min

Servings: 4

Scallops poached in vermouth are a refined dish, perfect for an elegant evening. The mixture of julienne vegetables and cream adds a creamy touch while balancing the flavor of the scallops. Easy to make, this dish is ideal for impressing your guests while remaining simple.