FRIJE

Instructions

• 1.   Drain and rinse the Brussels sprouts. Peel and thinly slice the onion into rounds. Cut the chestnuts into pieces. Rinse and pat dry the scallops. Heat 2 teaspoons of oil in a non-stick skillet, sear the scallops for 1 minute over high heat (without stirring to brown them), season with salt and pepper. Stir and continue cooking for 1 minute. Remove and set aside.
• 2.   Heat the remaining oil in the skillet, cook the onion rounds and vegetable julienne for 4 minutes over medium heat. Season with salt and pepper. Add the chestnuts and Brussels sprouts, continue cooking for 2 minutes over low heat: add a little water, if necessary. Stir in the scallops and coriander, and stir for 1 minute. Adjust the seasoning, if necessary. Pour into a dish.
• 3.   Toast the pine nuts for just 1 minute in a non-stick skillet. Use them to decorate the preparation.

Nutritional information *