The onions and garlic cloves should be peeled before chopping. Then, sauté the chopped onions and garlic in a drizzle of olive oil.
The parsley should be finely chopped.
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The mushrooms should be cleaned, drained, and sliced before being cooked in a separate pan. It is important to ensure they remain crispy during cooking.
The scallops should be seared for about 1 minute on each side, using a small amount of oil. After searing, add a splash of whiskey, equivalent to a capful, over the scallops and ignite it to create a flambé effect. Finally, drain the cooking liquid and set the scallops aside.
The casseroles are placed on the table and coated with a small amount of margarine. The casseroles are carefully layered with onions, mushrooms, scallops, 5 shrimp, and a little parsley.
To prepare the sauce, gently heat the white wine in a saucepan, combine it with the crème fraîche and the scallop cooking juices, then whisk everything together. Then, stir in the flour to thicken the sauce.
Scallop, mushroom, and shrimp casseroles can be prepared by coating them with sauce and baking them in the oven for 20 minutes at 200°C. Once cooked, they are ready to serve.
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