1/2 kg of scallops with or without eggs
1/4 liter of dry white wine
salt and pepper to taste
250 g of fresh or canned whipped cream
2 green onions
30 g of butter or margarine
2 eggs
1 lemon
1 tablespoon of pancake flour
1/2 kg of scallops with or without eggs
1/4 liter of dry white wine
salt and pepper to taste
250 g of fresh or canned whipped cream
2 green onions
30 g of butter or margarine
2 eggs
1 lemon
1 tablespoon of pancake flour
Place the scallops and eggs (if using) in the dry white wine
Season with salt and pepper to taste, and let cook for 2 minutes
Drain and reserve the liquid
Add the chopped green onion to the liquid
Let it simmer for a few minutes
In another pan, melt the butter or margarine
Add the pancake flour and let it fry for a bit
Add the white wine with the onion and whipped cream
Let it heat up well
Check the seasoning
Add half of the lemon juice
Remove from heat and add the egg yolks, beating well
Place the scallops in their shells
Cover with the sauce
Sprinkle a little pancake flour on top
Put it in the hot oven to brown.
