Recipes with Scallops, large

Coquilles St. Jacques

Finely sliced ​​onion and the green of the porridge are shone in the butter. Spread wheat flour over and when absorbed add white wine. Reduced to half. Add whipped cream and dijon pepper, boil and cool afterwards. Whip egg yolks in the cooled sauce. The sca

Scallops à ' la. Lacy Castle

Scallops are distributed in 4 St. alu foil. Sprinkle a little parsley, crushed garlic, a knob of butter and salt and pepper over each portion. Close the "packages" and set them in the oven at 200 g for 15 min. Serve with warm baguettes. Tips: The wor