Scallop in White Wine

1. The preparation and the release of the scallop (still fresh in the shell) – I will follow a tip under the link >>>>>>>>>>>> http://www./ tip / 1266 / Scallop-what-is-to-be-observed here.html >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>> in the community. In my opinion it would not be placed correctly here – alone – since not everyone will read the recipe.
2. The scallops are cleaned of stale SOU under running cold water and then placed in the white wine-lime mixture until they are finally processed (at least for 1 hour). During this time, the clams will cook a little before – as the process is similar to e.g. Salmon pickling.
3. 10 minutes before serving in the oven (at 80 degrees) warm for 3 minutes. This process causes the excess liquid to escape and only the taste remains in the scallop.
4. After the seafood has been taken out of the oven and placed on a crepe to drain, it is then seared in a large pan that has been brushed with olive oil into which the vanilla pulp has been mixed in, only for coloring and flavored at the same time. Please proceed as described below: The scallops are sprinkled with brown sugar and pepper. Now the scallops are briefly seared and seasoned again lightly with salt and pepper.
5. Please proceed as follows: The scallops are sprinkled with brown sugar and pepper. Now the scallops are briefly seared and seasoned again lightly with pepper. Bringing the scallops back out of the pan Now add a good shot of rum and the remaining white wine and lime mixture to the sauce of the pan. Reduce!

Now the serving

1. Place the scallop on a porcelain spoon and sprinkle with crunchy (in my KB). As a starter I serve the scallops with: >>>>> a) Avocado cream (in my KB) >>>>> b) Mungochutney (in my KB) >>>>>

Bon appetit and culinary greetings your Biggi

tip

1. The Corail, which is not used in this recipe for this easy preparation of the scallops, and which is abundant due to the self-released scallops, I use to make “Beurre de Corail”.
2. The raw corail of lobsters and large crayfish is a special delicacy and especially in French cuisine it is often served as a separate dish, also with starters. However, since it is very fishy, ​​it is not everyone’s taste. I personally use it to make and refine sauces, soups and as a condiment.

Production of “Beurre de Corail”.

1. Quickly made and very effective in taste. Hand-warm butter and Corail are simply processed in a ratio of 2: 1 (100 grams of butter and 50 grams of Corail).
2. Combine the ingredients by mashing them with a fork to a smooth mass. They don’t use any additional spices. Either turn the corail butter into a small roll or in mini bowls with e.g. Fill in shell decor. Put in a cold place and further process in portions, e.g. For assembling lobster soup or as an addition to baguette or a fish dish. This fish butter is also ideal for surf and Turk dishes.

Have fun with the processing

Bon appetit and culinary greetings your Biggi