Sea scallops with fresh ginger sauce from Simply French: Patricia Wells Presents the Cuisine of Joël Robuchon by Patricia Wells

  • shallots
  • bouquet garni
  • heavy cream
  • fresh ginger
  • leeks
  • scallops
  • dry vermouth

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.

Notes about this recipe

  • L.Nightshade on January 22, 2016

    I made this as a small first course, pretty much an amuse, for a dinner. It followed standing nibbles of gougères, and oysters with salmon roe, and preceded more courses, so I served only one scallop per person. I did not slice them in half as the recipe directs. These have a gentle ginger flavor, which worked well with our dinner, as some of the dishes had an bit of an Asian accent. The scallops are served atop leek matchsticks that are cooked until soft. I think this might also be nice with a few chards of leek hay scattered around for a slight crunch.

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