Contents
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Ingredients
- 12 Pc. Scallops
- 1 Pc. Lemon fresh
- 50 g Butter
- 250 ml Cream
- 1 Knife point Saffron powder
- 2 Pc. Egg yolk
- 2 tbsp Sherry dry
- 1 tbsp Chive rings
- Salt,
- Ground white pepper
Instructions
- Squeeze the lemon, place the scallops in the lemon juice and pickle. The mussels after 30min. Drain and drain, then pat dry with kitchen paper.
- Heat the butter in the pan until it starts to brown, then add the mussels and stir-fry for 3-4 minutes.
- Pour the cream into the pan and bring to the boil once. Remove from heat and season well with salt and pepper. Add the saffron.
- Whisk the egg yolks and sherry together and thicken the sauce.
- Arrange on plates and garnish with the chives. Serve with fresh white bread.
Nutrition
Serving: 100gCalories: 319kcalCarbohydrates: 3.3gProtein: 2.1gFat: 31.9g