Tartlets with summer scallops

Ingredients for Tartlets with summer scallops

Instructions for Tartlets with summer scallops

To prepare the Tartlets with summer scallops recipe, please follow these instructions:

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 the white wine for approx. 3-4 min. And be turned into last, along with the sweet peasants. The tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the tartlets are hot, pour the filling in and decorate with sliced ​​sugar peas. Served immediately.