Scallops In Spicy Sauce With Salsify

Preparation:

Preparation: Clean the carrots and salsify, wash them, place them in a saucepan with boiling water and boil them until tender. Drain them, let them cool completely, then cut the carrots into cubes and the salsify into sticks. Carefully wash the scallops under running water, scrubbing them with a small brush to remove all traces of sand, then put them in a large saucepan and let them open over high heat. Remove them from the heat, completely separate the shells with the help of a knife and extract the fruits; strain the liquid left in the pan and keep it aside. Wash the molluscs under running water for a few moments and dry them with kitchen paper. Sift the flour into a bowl, mix the curry, a pinch of salt and a grind of pepper and pass the molluscs; set aside what is left of the flour mixture. Fry the molluscs in a pan with hot oil over medium heat for a minute, then remove them from the pan and keep them warm. Put the leftover flour into the pan, mixed with a little wine, mix, add the rest of the wine and bring to the boil. Cook over moderate heat, stirring frequently, until the sauce thickens slightly. At this point, add the liquid and the shellfish fruits, the vegetables and the cream, stir to mix everything well, and continue cooking, over very gentle heat, for another 30 minutes, stirring occasionally. At the end, remove the preparation from the heat, transfer it to a hot serving dish and serve immediately. --- To open the scallops, grab a shell with the help of a cloth; the flat blade should be kept facing upwards. Insert the blade of a sturdy knife between the two valves and cut the muscle inside the flat valve. Raise the flat blade and hold the concave blade with your hand. Using the same knife, which must be very sharp, cut the pulp along the gray edge. Remove the fruit from the shell, then gently separate the gray edge from the pulp and coral with your hands. Once the gray border has been removed, which can be used for the preparation of a fumet, stock or fish broth, carefully separate the white pulp and the coral.