35 MIN
  • 24 scallops
  • 15cl of Houblon CHOUFFE®
  • 1 carrot
  • 1 leek
  • 1 onion
  • 10 cl thick crème fraîche
  • 15 g butter
  • Salt and pepper
  • Peel the carrots and grate them. Slice the leek and the onion.
  • In a casserole dish, melt the butter and sauté the vegetables for 10 minutes.
  • Add a little water. Add the beer, salt and pepper, and bring to the boil.
  • Take the casserole dish off the heat and add the scallops.
  • Poach the scallops 4 minutes in the casserole dish.
  • Arrange them, along with the vegetables, on the plates.
  • Pour the crème fraîche into the casserole and mix it with the cooking juices, reduce over a high heat.
  • Pour the hot sauce over the scallops and serve with rice.
  • Enjoy with a cold Houblon CHOUFFE!