Scallops chicory ham cheese

Name: scallops chicory ham cheese
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 7 sprout chicory; 150 g yorkham; 100 g grated old cheese; 380 ml poultry feast; 250 ml fresh cream; 75 g unsalted butter or margarine; 480 g frozen shell shells thawed

A tasty recipe. The starter contains the following ingredients: shellfish, york ham and deep-frozen shell shells (thawed).

Ingredients

Directions

Halve the chicory in the length. Cut the ham into thin strips of 2 mm. Put half the ham with the praise, cheese and fond in a pan.
Apply to the boil. Leave on low heat for 20 minutes. Stir frequently.
Strain the sauce and pour back into the pan (chicory, ham and cheese are not used).
Add the whipped cream and bring to the boil again. Allow 10 minutes to reduce on low heat. Season with pepper.
Cut the underside of the chicory and cut the praise in half lengthwise. Remove the hard core and cut the praise lengthwise into strips.
Heat the butter in a frying pan and fry the praise on high heat 4 min.
Dab the scallops dry with kitchen paper and sprinkle lightly with salt and pepper.
Heat the butter in another frying pan and fry the shells in 3 min. Golden brown. Turn halfway.
Divide the baked praise over 8 plates or a bowl and place the scallops on it. Spoon the sauce over it and garnish with the rest of the ham.