Scallops With Garlic Sauce

Preparation:

Preparation: Clean all the vegetables, then cut them into chunks and turn them. Blanch the carrot, celery and turnip for 8-10 minutes and the courgette and cucumber for 3-5 minutes, then let all the vegetables cool under running water, let them drain, then cover and set aside. Place the milk and the garlic cloves in a saucepan, bring to the boil and cook over moderate heat until the garlic begins to fall apart, then blend everything to obtain a creamy mixture. Melt 20 g of butter in a saucepan and fry the finely chopped onion over low heat for 5 minutes. Then add the white wine and the fish fumet, reduce everything by half, then add the cream and bring to the boil. Sprinkle the molluscs with salt and pepper and place them in the pan with the sauce. Immediately remove the pan from the heat and let the preparation rest for 2-3 minutes, then remove the scallops and keep them warm. Sieve the sauce, collect it again in the pan and add the rest of the butter and the garlic purée. Heat the scallops in the sauce for a few moments and serve.