John Myers
Contents
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Ingredients
Onion puree
- 1 tbsp Extra virgin olive oil
- 1 tsp Butter
- Salt and pepper
- 3 Chopped onions
- 1 tbsp Extra virgin olive oil
- 1 tsp Butter
- 1 tbsp Creme fraiche Cheese
Cognac and orange jam
- 1 tbsp Orange jam
- 1 tbsp Cognac
Instructions
Onion puree
- Heat the olive oil with the butter in a small saucepan, cover and sauté the finely chopped onions for 15 minutes over a mild heat. Stir every now and then to keep them from browning. When they soften, 2 teaspoons of water can be added to prevent scorching. After the 15 minutes stir in the crème fraîche and cook for another 5 minutes. Season with salt and pepper and puree to a smooth cream.
- The puree can be prepared well. Chill until use and then heat gently.
Cognac and orange jam
- Beat the jam with the cognac until smooth. The cognac is supposed to flavor the jam. Carefully season with the cognac (amount to taste).
Scallops
- Rinse the mussels and dry them with paper towels. Heat the olive oil in a frying pan. Put the mussels in, add the butter. Fry the mussels for 1.5 to 2 minutes on each side. Take out of the pan and season with salt.
to dish out
- Put three tablespoons of warm onion puree as blobs on two plates. Place a scallop on each puree level. Put some jam on each mussel and sprinkle with black pepper from the mill. Enjoy your meal!
Nutrition
Serving: 100gCalories: 546kcalCarbohydrates: 12.9gProtein: 0.5gFat: 51.1g
