25 December 2017

Scallops, orange butter



For the sauce reduce 400 cl fresh orange juice till 150 cl is left. Add 50 cl chicken stock. Then whisk in 50 gr cold salted butter.

Fry the scallops in a dry pan.

Serve with orange parts.

Follow me on Instagram: @peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

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