Scallop velouté

1. In a saucepan, place the butter and flour. Melt and stir for 1 to 2 minutes, then add the fish stock and the two creams. Thicken for 6 to 8 minutes over low heat.

2. Squeeze the lemon. Season with salt, pepper, lemon juice, sugar, tumeric, chilli pepper and dill. Before serving, reheat without boiling. At the last moment, adjust the heat and add the shelled prawns.

3. Pan fry the scallops for 2 minutes on each side with a little butter. Add salt and pepper to taste. Place three on each plate. Pour the veloute and the prawns. Sprinkle with saffron and cilantro leaves.

Photo credit : Sucré Salé