TEFAL – Scallops in Tomato Crème
If you’re cooking for one or for a dinner party of ten, Scallops in Tomato Crème makes for the ideal entree and will definitely be instagram worthy! Post your food pics and be sure to tag @tefalaustralia.
Chef: Justine Schofield
Serves: 4 as an entree
Time: 15 minutes
12 scallops, ideally with their roe still attached
1 tbsp extra virgin olive oil
½ a small fennel, finely chopped and fronds reserved for garnish
1 clove of garlic, finely chopped
1 tomato, peeled and finely chopped
200ml pure cream
1 tbsp of finely grated Parmesan
1 sprig of dill, picked for garnish
Drizzle oil over the scallops and season with salt and pepper. Heat a large non-stick pan over a medium-high heat. Sear the scallops, in for 30-40 seconds on each side and then remove from pan.
Add the butter, fennel and and garlic to the pan and cook for 2-3 minutes until softened. Now pour in the brandy and season with salt and pepper. Once the alcohol has cooked off, add the tomato and cream and cook for a further minute. Add a sprinkle of Parmesan, toss to combine and turn off the heat.
Return the scallops into the sauce and fold through.
Serve with extra fennel fronds and a few sprigs of dill.
This recipe was cooked using the Preserve Frypan. Discover more on the product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 23/07.