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Scallops with steamed vegetables (*)

Portions for 2 servings:

8 scallops

1 carrot

1 small turnip

1/2 courgette

2 tbsp heavy cream

2 tbsp corn oil

Nutriments table

Cut the vegetables in 1/4 inch dices and place them in a steamer: first the carrots and the turnips for 12mn and then add the courgette and cook 12mn more.

Heat a frying pan with corn oil and cook the scallops 3mn on each side. Add the vegetables and the cream and serve immediately.

Very good recipe with young vegetables. Can be used as an hors-d'oeuvre by reducing the quantities.