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Ingredients:
– 3 large onions
– 1 clove of garlic
– 300 g of fresh
button mushrooms – 20 fresh prawns – 400 g of scallops
– fresh
parsley – margarine for buttering casseroles
For the sauce:
– 15 cl of white
wine – 20 cl of crème fraîche
– 2 level tablespoons of flour.
Preparation:
Finely chop the onion and garlic and cook them in a frying pan with a little fat.
Chop the mushrooms and cook them in a second frying pan (until crispy).
Brown the thawed scallops in a pan with a drizzle of olive oil (1 minute, then turn them over)
Add the value of a cork of whiskey (or other alcohol to flambé them).
Set aside and keep the drippings apart.
Prepare your casseroles by lightly buttering each individual (oven-safe) dish.
Add to each of them: onions, mushrooms, scallops and 5 prawns per dish + chopped parsley.
Book.
Make the sauce:
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