A delightful and creamy scallop dish with mushrooms and a hint of fennel, perfect for a special dinner.
Melt half of the butter in a deep pan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the scallops, mushrooms, shallots, fennel, vermouth, water, and lemon juice to the pan. Cover and bring to a gentle boil.
Ensure the scallops are not overcrowded to cook evenly.
Remove the scallops with a slotted spoon and set aside. Increase the heat and reduce the liquid in the pan by half.
Reducing the liquid concentrates the flavors.
In a separate saucepan, melt the remaining butter. Stir in the flour and cook for 2 minutes over low heat.
Stir constantly to prevent lumps and ensure a smooth roux.
Gradually whisk the reduced liquid into the roux. Add the cream and cook until the sauce thickens.
Whisking continuously prevents the sauce from separating.
Return the scallops to the sauce and heat through. Garnish with fresh chives before serving.
Serve immediately to enjoy the dish at its best.
Continua nella nostra app per un'esperienza migliore
