Deglazing of scallops

Incomparable finesse

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You need: (for 2 people)

• 8 scallops
• 5cl of truffle balsamic
• A knob of half-salt butter
• A tablespoon of olive oil
• Salt & Pepper

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1. In a hot pan, melt the butter and olive oil and add the scallops.
2. Sear them on each side for about 1 minute and set aside.
3. Deglaze the pan by adding the truffle balsamic and reduce for about 2 minutes over medium heat. Season with salt and pepper.
4. Pour the contents of the pan over the scallops and serve immediately with a lamb’s lettuce salad or black rice.

Tip: This recipe can also be created with mango and ginger vinegar or plain balsamic.

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