30 mins
Ingredients for Scallops à ma façon (Scallops - my way)
Currently displaying quantities in US Imperial Measurements
How to Cook Scallops à ma façon (Scallops - my way)
- Remove the seeds from the peppers and slice them in narrow ribbons. Peel and thinly slice the onion. Sauté them all gently in olive oil in a large frying pan, stirring them from time to time until they become soft and translucent (about 10-15 minutes). Season with salt and freshly ground black pepper and put aside. Leave the olive oil and any juices in the frying pan.
- Meantime, mix the cream and the tomato purée in a bowl with a spoon. Set aside.
- Starting approximately 20 minutes before the estimated time of serving the dish, cook the rice in 3 times its volume of salted boiling water. If your rice is already cooked, begin to cook the scallops just 5 minutes before you need to serve the dish.
- Using the same frying pan that you used for the pepper, fry the scallops over a medium-high heat for 1 minute on each side. Pour in the brandy, allow to warm for a few seconds, than ignite it (be careful) and flame the scallops until the flames die down. Remove the scallops with a slotted spoon and set aside with the peppers.
- Pour the mixture of tomato purée and cream in the pan and use it to deglaze the pan (using a flat wooden spatula to scrape together the cooking juices that remain on the bottom of the pan). The cream must NOT be allowed to boil. As soon as the cream is warm and totally liquid, put the scallops and the peppers back in the pan and stir for a few seconds to mix.
- Serve immediately with the rice and a dry white wine (like a Chablis or Sancerre).
MARIE-DANIELLE'S HOT TIP:
The dish is nicer to the eye if the peppers are of different colours (green, red and yellow). I also use a mix of rice (e.g. white, wild and red), but a flavoured rice (basmati) is fine too.
Reviews of Scallops à ma façon (Scallops - my way)
March 02 2021 Really, really easy and very tasty. There's a little bit of preparation with the onion and peppers, but you expect that with a recipe. I used a tray of small scallops instead of the big ones, and cooked them just for about one minute. We all thoroughly enjoyed this and will be having it again soon. lacyB (2 reviews) |
December 18 2014 This recipe was excellent.The scallops were awesome and the sauce had a ton of flavor. Last night, I served it at a dinner party for 8. I doubled the quantities but would recommend making the recipe a little bigger. No one could get seconds. But what a great meal! EvelynWaughton (4 reviews) |
September 11 2013 This recipe is staggeringly good! It's waaaay above average, it's sensational, and so easy too. If I could give this 10, I would. Served over a bed of basmati rice, the whol family absolutely loved it. It's a keeper for sure. maddy (1 review) |
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