Scallop, lobster and Brussels sprout casserole
Ideal for festive occasions and easy to prepare, this refined gourmet dish will delight your guests with a bouquet of sweet, iodised flavours!
2
people
15 min
preparation time
25 min
cooking time
All ingredients
1 tin 1/2 (400 g) la belle-iloise Lobster bisque
4 good-sized scallops (95 g)
6 good-sized prawns (80 g)
25 ml whisky
8 Brussels sprouts (140 g)
3 tablespoons olive oil and
1 small carrot (70 g)
2 pinches Espelette pepper
Let's get started
Total time
40 min
Preparation
15 min
Cooking
25 min
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Step 1Peel the sprouts and the carrot.
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Step 2Cut the carrot into thin strips.
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Step 3Quarter the sprouts, separating the outer leaves.
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Step 4Blanch the vegetables separately in a pan of boiling salted water.
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Step 5First the carrot for one minute, then the sprout leaves for 30 sec and then the sprout hearts for 5 min.
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Step 6Lightly brown the scallops and the prawns in the olive oil, and flambé them with the whisky.
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Step 7At the same time, heat the lobster bisque in a saucepan with the pepper, sprout leaves, half of the sprout hearts and the strips of carrot. Cook for 2 minutes.
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Step 8Add the flambéed scallops and prawns and cover with a lid. Turn off the heat as soon as it boils.
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Step 9Allow to stand 10 minutes (to finish cooking the scallops).
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Step 10Divide between individual casserole dishes and decorate with the rest of the sprouts.
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Step 11Bake in the oven at 180 °C (gas mark 4) approximately 20 minutes before serving.
Tips
For a main course, allow one more scallop per person and serve with a side-dish of 45 g of rice per person.
For an attractive presentation, mould the portions of rice in ramekins, turn-out and sprinkle with a pinch of Espelette pepper and a few sprigs of chervil.
Other ideas
to capsize your taste buds
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