For 2 persons cut 80 gr tender veal and mix with some olive oil and a tbsp of finely cut parsley. Season with pepper and salt.
Then make the avocado cream with the blender from 1 avocado, 1/2 a tbsp sour cream and the juice of half a lime.
Clean the blender to make the basil oil from basil leaves, a clove of garlic, half a shallot and olive oil
Finally fry the lightly oiled scallops
Serve as shown, use a piping bag to distribute the avocado cream.
(Recipe: Chiara van Emrik)
Follow me on Instagram: peterschoenmaker7.
And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.
No comments:
Post a Comment