CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Superchefs |
4 |
Servings |
INGREDIENTS
12 |
|
Scallops |
3 |
|
Jus roti |
100 |
|
Duck fat |
2 |
T |
Chives, chopped |
250 |
g |
Girolles |
12 |
|
Asparagus |
1 |
|
Head new season garlic |
|
|
Balsamic vinegar for colour |
|
|
Parsley oil for colour |
INSTRUCTIONS
Open and clean the scallops, keep to one side. Pan fry in the duck fat
the girolles quickly, add the blanched tips and tails of the
asparagus. Add the blanched and roasted (in oven) garlic. Roast the
scallops quickly. Dress the fricassee of asparagus and girolles. Add
the scallops and the jus roti. Finish with balsamic vinegar and
parsley oil, and sprinkle with the chopped chives. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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