Scallops in Cream Sauce – Creamed Scallops

Rinse, clean and slice the mushrooms. Halve, clean and rinse the bell bell pepper, then cut into thin strips. Rinse, clean and cut the spring onions into fine rings.

Melt the butter in a wide saucepan, pour in the vegetables and cook, stirring, for about 5 minutes.

Add the double cream to the saucepan, season the vegetables with salt, pepper and aniseed schnapps.

Rinse the scallops, dab dry and perhaps cut in half, add to the cooking pot and heat everything together for about 5 more min. at a very low temperature.

Grilled. For this, you need to marinate the deveined mussels for 1-2 hours in a marinade of finely chopped juice of one lemon, salt, onion and white pepper, then put them on long skewers and cook them over the charcoal grill or in the stove under the broiler for 8-10 min. all around. In between, brush the scallops with melted butter.

Info: Long grain rice is usually served with the scallops.

American housewives sometimes thicken the sauce with a little bit of cornstarch dissolved in water or with a beaten egg yolk.

Time required approx.: 30 min.

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