Préparation : 5mn
Cuisson : 30mn


  • 12 scallops with their coral
  • a few shelled prawns
  • 1 kg of vegetable julienne (frozen is alright)
  • 3 shallots
  • 3 onions
  • 1 bunch of parsley (finely chopped)
  • 2 cups of white wine
  • 3 heaping tablespoons of crème fraîche
  • salt, pepper
  • olive oil


  1. Fry the vegetables gently in olive oil, mixing in one shallot and one onion.
  2. Cook them for about 20 to 30 minutes.
  3. 15 minutes before the vegetables are cooked, fry the scallops gently in olive oil and add the mixture of 2 onions, 2 shallots and some chopped parsley, along with the prawns.
  4. Stir and immediately add the 2 cups of white wine. Leave to simmer for 10-15 min.
  5. Add the crème fraîche just before removing from heat.


Place the vegetables on a warm plate, top with 2 scallops and drizzle with sauce.