Scallops
Delicious
You will need: (for 2 people)
- 8 nice fresh scallops
- 15g of butter
- 4cl of apricot and saffron balsamic
- 3cl dry white wine
- 15cl of liquid cream
- 1 shallot
- Salt and pepper
- For the sauce, sweat the shallot in a pan, finely chopped, in a knob of butter.
- When it is translucent, add the white wine, the apricot saffron balsamic and reduce by half.
- Then add the liquid cream. Add salt and pepper and simmer over a low heat until the sauce thickens.
- The scallops: rinse the scallops, remove the black filament and pat them dry with kitchen paper.
- Melt the butter in a frying pan and add the scallops when the butter becomes foamy.
- Cook on a high heat for about 1.5 minutes on each side.
- Serve by coating the scallops with the sauce.
Tip: This recipe can also be created with combava and Madagascar vanilla vinegar or truffle balsamic.
