Deglazing of scallops
Incomparable finesse
You need: (for 2 people)
- 8 scallops
- 5cl of truffle balsamic
- A knob of half-salt butter
- A tablespoon of olive oil
- Salt & Pepper
- In a hot pan, melt the butter and olive oil and add the scallops.
- Sear them on each side for about 1 minute and set aside.
- Deglaze the pan by adding the truffle balsamic and reduce for about 2 minutes over medium heat. Season with salt and pepper.
- Pour the contents of the pan over the scallops and serve immediately with a lamb’s lettuce salad or black rice.
Tip: This recipe can also be created with mango and ginger vinegar or plain balsamic.
