Recipe Categories
Seafood
Wine Seafood

Lynn's Queen Scallops Mustard In Wine Sauce

Filo pastry pan x 2
225 gm Queen scallops
4 tbl White wine
1 tsp Dijon mustard
1/2 tsp Fennel
    Salt and pepper
    Lemon juice
1 x Shallot, finely chopped
1/2 tsp Chopped parsley
75 ml Double cream
60 gm Butter
    Butter for greasing
1 tbl Brandy

 Method :
Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice.
Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately.