Scallops: gourmet recipe Ingredients: 1 beautiful bouquet of - parsley - 5 - yellow onions - 40 g of - butter, salt and pepper - 18 - fresh or frozen scallops - 10 cl of - white wine breadcrumbs.
Utensils： 1 Mixer 1 salad bowl- 1 Set 3 best frying pans- 1 Wooden spoon 1 brush -
Cooking:
15 min
Phase 1
Prepare the scallops.
Phase 2
In the blender bowl, put the onions and parsley (allow a good quantity depending on the number ofshells to prepare, because the preparation reduces a lot during cooking).
Phase 3
In a large frying pan, melt 30 g of butter and add the onions and parsley.
Phase 4
Cook the preparation long enough, so that the onions are very soft.
Phase 5
Salt and pepper.
Phase 6
Pour the white wine over the preparation and put on a fairly high heat, so that the alcohol evaporates.
Phase 7
Leave on high heat, watching carefully so that the preparation browns (it's even better).
Phase 8
Secondly, heat butter in a pan over fairly high heat (but without browning) and throw in the scallops. Stir well, and leave them for about 1:30 to 2 minutes.
Phase 9
Remove the scallops from the pan, and pour the resulting juice into the onion and parsley mixture.
Phase 10
Preheat the oven to 220°C (thermostat 7-8).
Phase 11
Garnish theempty scallop shells (or other individual container) from the preparation, adding the scallops.
Phase 12
Sprinkle with breadcrumbs and knobs of butter.
Phase 13
Place them on the large oven tray and put in the oven for around 15 minutes, watching carefully (the top should be golden brown).
Utensils： 1 Mixer 1 salad bowl- 1 Set 3 best frying pans- 1 Wooden spoon 1 brush -
Cooking:
15 min
Phase 1
Prepare the scallops.
Phase 2
In the blender bowl, put the onions and parsley (allow a good quantity depending on the number ofshells to prepare, because the preparation reduces a lot during cooking).
Phase 3
In a large frying pan, melt 30 g of butter and add the onions and parsley.
Phase 4
Cook the preparation long enough, so that the onions are very soft.
Phase 5
Salt and pepper.
Phase 6
Pour the white wine over the preparation and put on a fairly high heat, so that the alcohol evaporates.
Phase 7
Leave on high heat, watching carefully so that the preparation browns (it's even better).
Phase 8
Secondly, heat butter in a pan over fairly high heat (but without browning) and throw in the scallops. Stir well, and leave them for about 1:30 to 2 minutes.
Phase 9
Remove the scallops from the pan, and pour the resulting juice into the onion and parsley mixture.
Phase 10
Preheat the oven to 220°C (thermostat 7-8).
Phase 11
Garnish theempty scallop shells (or other individual container) from the preparation, adding the scallops.
Phase 12
Sprinkle with breadcrumbs and knobs of butter.
Phase 13
Place them on the large oven tray and put in the oven for around 15 minutes, watching carefully (the top should be golden brown).