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Executive Chef Pascal Bernou
France
Maison Rougié
Scallops, white butter, and cider vinegar
Discover a refined scallops recipe, accompanied by a delicate white butter and a touch of cider vinegar to elevate your dishes and impress your clients.
4 pers.
30 min
Ingredients
- Shallot 2
- Apple cider vinegar
- White wine 1dl
- Fresh cream 2dl
- Balsamic vinegar 1dl
- Half-salted butter 100g
- Shiso leaves QS
4 pers.
30 min
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Preparation
1
Prepare the shallot reduction: Chop the shallots and reduce them in the white wine and vinegar. Add cream and reduce by half.
2
Prepare the balsamic vinegar reduction: Reduce the balsamic vinegar and place it in a pipette for precise serving.
3
Pan-sear the scallops: Gently snacked the scallops in butter, still frozen, until golden.
4
Plate and garnish: Plate the scallops on warm plates. Sprinkle with shiso leaves or lamb’s lettuce sprouts for a touch of freshness.
Chef's Tip
You can also use defrosted scallops.
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