Scallop, lobster and Brussels sprout casserole
Perfect for the Christmas holidays!
People
recipe_people 2
Preparation Time
recipe_clock 15 min
Cooking Time
recipe_cooking 25 min
What you need for this recipe
Ingredients
- 1 tin 1/2 (400 g) la belle-iloise lobster bisque
- 4 good-sized scallops (95 g)
- 6 good-sized prawns (80 g)
- 25 ml whisky
- 8 Brussels sprouts (140 g)
- 3 tablespoons olive oil and
- 1 small carrot (70 g)
- 2 pinches Espelette pepper
Let's get started
Steps
- Peel the sprouts and the carrot.
- Cut the carrot into thin strips.
- Quarter the sprouts, separating the outer leaves.
- Blanch the vegetables separately in a pan of boiling salted water.
- First the carrot for one minute, then the sprout leaves for 30 sec and then the sprout hearts for 5 min.
- Lightly brown the scallops and the prawns in the olive oil, and flambé them with the whisky.
- At the same time, heat the lobster bisque in a saucepan with the pepper, sprout leaves, half of the sprout hearts and the strips of carrot. Cook for 2 minutes.
- Add the flambéed scallops and prawns and cover with a lid. Turn off the heat as soon as it boils.
- Allow to stand 10 minutes (to finish cooking the scallops).
- Divide between individual casserole dishes and decorate with the rest of the sprouts.
- Bake in the oven at 180 °C (gas mark 4) approximately 20 minutes before serving.
Tips:
- For a main course, allow one more scallop per person and serve with a side-dish of 45 g of rice per person.
- For an attractive presentation, mould the portions of rice in ramekins, turn-out and sprinkle with a pinch of Espelette pepper and a few sprigs of chervil.
Other ideas to capsize your taste buds
Our gourmet recipes
Meal tray
recipe_clock
20 min
Seafood and tuna risotto with baby vegetables
For Christmas holidays
recipe_clock
15 min
Pétales de quenelles au coulis de homard
