Pan Seared Scallops in a Creamy Sauce – La Classe de Cuisine
Delicate pan-seared scallops in a creamy sauce, perfect for busy nights. Easy and digestible, serves 4.
Ingredients
- 600 g frozen scallop nuts
- 200 g basmati or Thai rice
- 150 g of frozen broad beans
- 40 g of butter
- 150 ml of liquid cream
- Salt and freshly ground pepper
- 1 small bunch of parsley or chervil, chiseled
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