scallop-cocotte

🥘 Ingredients

• scallops 1 kg
• oil 1 tsp
• celery
• butter 60 g
• garlic 2 cloves
• white wine
• salt
• pepper

1. 1

   Wash the scallops (1kg with shells)
2. 2

   In a small frying pan , heat up oil . Once it's hot, saute 18 celery leaves for 5 seconds. Leave on a paper towel draining.
3. 3

   In a big frying pan , heat up butter and garlic (chopped). Add white wine and reduce for 1 min .
4. 4

   Add the scallops and cook for 1 min . Add salt and pepper . Take the pan out of the fire and cover with the sauteed celery leaves. Serve immediately on cocottes.