1. Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes. 2. Remove beans with a slotted spoon, put in a strainer run under cold water. 3. Add peas to the boiling water and cook in the same way you cooked the beans. 4. Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes. 5. Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes. 6. Season with salt and pepper to taste. 7. Remove the pan from the heat. 8. Stir your beans and peas into the carrot/turnip mixture, then cover and set aside. 9. Preheat your oven to 475 degrees F. 10. Now you want to prepare the sauce. 11. First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce. 12. Then combine shallots, white wine and vinegar in another small saucepan. 13. Cook over medium heat until all liquid has evaporated. 14. Whisk in the cream, lower the heat and simmer to reduce the cream by half. 15. Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time. 16. Season with salt and pepper and then stir in the saffron. 17. Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm. 18. Next you want to season the sliced scallops with salt and pepper. 19. Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes. 20. To serve, arrange a crown of lettuce on a serving platter. 21. Then make a mound of vegetables in the center of the platter and arrange the scallops on top. 22. Spoon the sauce over and garnish with fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
