- 35 m
Fresh scallops with butter sauce and vegetables for 2 persons
- 4 scallops, without coral, 10/20
- 1 dl stock
- 0,5 dl xeresacetic vinegar
- 1 dl cream
Instructions / directions
Add the xeresacetic vinegar and cream to the stock and let it boil. Add small cubes of butter and mix everything with the thermomix. Season with salt, thyme and xeresacetic vinegar.
Take several vegetables and cut them in fine dices. Let them evacuate with a slice of butter, pepper and salt and leave for about 25 minutes at 90°C in a steamer.
Fry the scallops and serve everything together.Print
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