Delicious scallop casseroles with mushrooms and prawns for a marine feast - Page 2

The mushrooms should be cleaned, squeezed dry, and sliced before being cooked in a separate pot. It’s important to make sure they retain their crispiness during cooking.

The scallops should be seared for about 1 minute on each side, using a small amount of oil. After searing, add a drizzle of whiskey, equivalent to a cork, over the scallops and ignite it to create a flambéing effect. Finally, remove the cooking liquid and set the scallops aside.

The casseroles are placed on the table and smeared with a small amount of margarine. The casseroles are carefully covered with onions, mushrooms, scallops, 5 prawns and a little parsley.

To prepare the sauce, gently heat the white wine in a saucepan, mix it with the crème fraîche and the cooking juices of the scallops, then mix everything together with a whisk. Then stir in the flour to thicken the sauce.

Casseroles with scallops, mushrooms and prawns can be prepared by coating them in sauce and baking them in the oven for 20 minutes at a temperature of 200°. Once cooked, they are ready to be served.