|
|
Scallops-shell and shrimp in creamy sauce, with vegetables, rice and crispy Parmesan
by
Luis Sousa,
- 180g scallops
- 80g shrimps
- 30cl cream
- 10g French garlic
- 15g baby carrot
- 15g baby fennel
- 20g asparagus
- 10g Parmesan
- 5g salt
- 3cl Cognac
- Crispy layer of Parmesan
Season the scallops and the shrimps and sauté till lightly cooked.
Flame with Cognac and add the French garlic and cream.
Pre-cook the rice; add a vegetable stock and cubed vegetables.
|
Magical Marrakech seduces the senses
If you’re itching to visit a truly unique destination, then Marrakech is it. Read on as TripAtlas.com's Gizelle Lau brings you five top experiences in magical Marrakech that will delight your senses and make you fall in love with North Africa. read Magical Marrakech seduces the senses
Berlin: This is tomorrow calling
Berlin is hoping to build meetings business around the anniversary of the fall of the Wall. Isn’t it time put the past behind? John Keenan reports read Berlin: This is tomorrow calling
24 hours in Barcelona: what's hot & what's not
After a week in French wine country, I was ready for a change of scenery and to exchange my alcohol intake from red Burgundy to Rioja. read 24 hours in Barcelona: what's hot & what's not
READ Your Magazine
|
|
|
|