Recipes with Scallops

Peppers with scallops, garlic and pesto

Spread the peppers on long and distant kernels and stalks. Fill the pears with oil, garlic in thin slices, salt and pepper and put them in the oven for 40 minutes. At 180 degrees C. alm. oven. Take them out and put the thinned scallops in the pear and put t

Tartlets with winter scallops

Knoldgaltetand is cleansed and sipped. Knoldgaltetand and oyster hats are shaken hard on the forehead in a little oil. Add cream and cook to a creamy consistency after which the truffle oil is added. Turn the fresh spinach in. The scallops are halved and roast

Tartlets with summer scallops

Sugars are blanched in boiling water, sieved and cooled. Mussel broth is boiled with saffron, cooked with lettuce and pepper. Smoothed with maizena (which is stirred in cold water). Butter is whipped in to round the sauce. The scallops are steamed underneath t

Tartlets with scallops in pea purée

Po'cher the scallops in the mussel bouillon for approx. 4 min. The parsley garlic, anchovy fillet, meriam and thawed peas are poured into blends, together with butter and mussel brothel, from the scallops, all blended together. Season with salt and pepper.

Tartlets with pesto gartin scallops

Pesto: Basil blend with garlic, add pine nuts, parmesan cheese and olive oil to the mixture, season with salt and pepper. Pepper the fruit in thin strips and sauté in little oil with low heat. When the pepper is tender, add cream, let the cream boil down un

Freshly roasted marinated stone biderrog with vodka and lemon

Stenbider scrapes, bowl in large bowl of ice-cold water and whip with whipping to collect barriers. Rinse the rice regularly When finished, pour the roast into a sieve and sprinkle with salt and pull the sieve. The potato is grated on raw rice and is formed

Nice fish symphony in fine company

Orangesauce: Cut the 3 oranges in fillets with a sharp knife and squeeze the rest to juice. Boil apples, broth and wine down to approx. 2 dl. Add the butter and boil it thickly. Fish: Cut the tiger prawns and chop the cake into 8 pieces. Mariner Seafood and

Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

The tuna is cut into 8 equal pieces. Lime juice is lubricated with a little olive oil and spiced with meldon sea salt. Must then last for half an hour. The polenta is boiled in the hens fund. When the polenta is finished, mix it with the crab meat and greas