Recettes des chefs Scallops with braised vegetables

• Remove the scallops from their shells and recover the coral (roe) and the flesh. • Braise the broad beans with a knob of butter, then add the mangetout peas and the carrots chopped into fine strips. • Finely chop the shallots add the white wine and cook to reduce, scrape the vanilla bean. • Once reduced, add the fresh cream, reduce once more, add a dash of lemon juice. • Mount the sauce with butter, season to taste. • Cut the scallops in two and brown them quickly in a frying pan in a little clarified butter.