Plat
Butter Poached Scallops
20 minPour 2Nutri-Score C€€€
C
20 min
20 minButter Poached Scallops
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Ingrédients
scallops (patted dry, side muscle removed)Poissons300 g
butter (cubed, cold)Produits laitiers100 g
olive oilÉpicerie15 ml
garlic (cloves, lightly crushed)Fruits et légumes2 morceaux
lemon (cut into wedges)Fruits et légumes1 morceau
saltÉpices3 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
488kcal
- Glucides
- 4 g
- Protéines
- 19 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Poêle
Pince de cuisine
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Prepare the scallops
- Pat the scallops very dry with paper towel.
- Season both sides with salt and black pepper.
- Étape 2
Melt the butter
- Warm the olive oil and butter in a frying pan over low heat.
- Add the crushed garlic and let it infuse without browning.
- Étape 3
Poach the scallops
- Lower the scallops into the warm butter in a single layer.
- Spoon the butter over them and poach gently until opaque and just firm, keeping the butter below a simmer.
- Étape 4
Serve
- Lift the scallops out with tongs and spoon over the poaching butter.
- Serve immediately with lemon wedges.