Carrots Cream

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with cumin and scallops

Preparation: 5 min
Cooking: 20 min

Ingredients for 4:

  • 2 beautiful carrots
  • 3 tbsp heavy cream
  • 3 tbsp peanut oil
  • 20 beautiful scallops
  • 1/2 bunch of chervil
  • Some cumin seeds
  • Salt and pepper

1- Peel the carrots and cut them into thin rings. Put them in a saucepan containing 1L of water with 1 pinch of salt. Cook covered 15 min.
2- Pour the heavy cream and bring to a boil.
3- Mix the carrots and the cooking water. Add the cumin powder. Season with salt and pepper.
4- Put the oil to heat in a pan. Season the scallops and fry them for 2 min on each side.

Frying Scallops

5- Pour the carrot cream into the plates. Place 5 hot scallops on each plate. Decorate with a few chervil pluches and cumin seeds. Serve immediately.

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