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The Silver Spoon, Phaidon Press

Serves 4


• 7 ounces shelled scallops, skirts and corals reserved
• 1 cup milk
• 1/4 cup butter
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh dill
• 1 tablespoon olive oil
• 1 celery stalk, cut into thin batons
• salt and pepper


Rinse the scallops under cold running water for 15 minutes, then place in a bowl, add the milk and let soften.

Melt the butter in a pan, add the scallop skirts and cook for about 4 minutes.

Pour in the wine and 1 cup water, season with salt and pepper and bring to a boil.

Add the dill, lower the heat and simmer for about 15 minutes, then remove from the heat and strain into a clean pan.

Add the scallops and corals and cook for about 5 minutes until tender.

Remove the scallops and corals with a slotted spoon, bring the cooking liquid to a boil and cook until slightly reduced.

Meanwhile, heat the olive oil in a small pan, add the celery and cook, stirring, for a few minutes.

Slice the scallops and arrange them like petals on four warm plates, alternating the white and the coral to create a colored flower shape.

Drizzle with the reduced cooking liquid and garnish with the celery.

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