Scallops in Vegetable Sauce

In a saucepan, a mixture of finely chopped vegetables is steamed in olive oil until almost soft.

Then the scallops are added and carefully cooked while stirring.

If you wish, you can now flambé this mixture with pastis. If you don’t do this too much, there should only be a hint of the anise flavor in the dish.

Add hot fish or clam stock and finish with whipped cream and white wine (or Noilly Prat).

Sometime before that should be salted as well.

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