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Scallops with a cognac cream, rice and courgettes (*)

Portions for 3 servings:

9 scallops

2 courgettes

3 tbsp light cream

1 tbsp cognac

2 tbsp corn oil

12 oz cooked white rice

Nutriments table

Cook the rice in a large quantity of salted water for 20mn.

Cut the courgettes in 1/2 inch dices and place them in a steamer for 15mn.

Heat a frying pan with corn oil and cook the scallops 3mn on each side. Turn the heat off, add the cognac and the cream in the pan, heat briefly and serve immediately.