Pink scallops in Champagne and sweet cicely sauce from The Great American Seafood Cookbook by Susan Herrmann Loomis
- heavy cream
- fish stock
- Champagne wine
- sweet cicely
- pink scallops
-
EYB Comments
Can substitute mussels for pink scallops, and fennel fronds for sweet cicely.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.