Queen Scallops in a creamy sauce.

So here is a recipe for a queen scallop dish I devised yesterday. It is very simple and pretty delicious, if i do say so myself. I have used Tesco as a reference for an online food order but other food providers are available.

Ingredients

150g of queen scallops £4

1 lemon 35p

8 or so leaves of fresh chives 70p

150ml double cream 60p

An onion 16p

3 cloves of garlic 30p

Half a dozen mushrooms 30p

A tbsp white wine vinegar 80p

Linguine 59p

Heaped tablespoon of unsalted butter £1.09

total cost= £8.89

 

Method– serves 3

1. If you have a food processor blend together the onion and 2 cloves of garlic until very finely chopped or pureed then add half the cream and half a lemon and half the white wine vinegar and several leaves of fresh chives and blend.
2. Put linguine on to boil.
3. Meanwhile fry the mushrooms in a tablespoon of butter with a finely chopped garlic clove.
4. Add the mixture from the food processor into the pan with the mushrooms and fry for a couple of minutes adding more cream if it starts to appear watery.
5. Add the scallops and cook for several minutes gradually adding in the rest of the cream and the remaining half a lemon, white wine vinegar and finish with a couple of leaves of fresh chives.
6. Serve with the linguine

If you don’t have a food processor then finely chop the onion and garlic and fry them lightly, then add half of the cream, chives, lemon and white wine vinegar. Then follow the recipe from above from stage 2.

Tip if not thick enough add some cornflour mixed with water.