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Fried scallops (Created by Robrecht Wolters )

Ingredients Preparation
8 large scallops, preferably in their shells Take the scallops out of their shells and carefully wash them under slowly running water. Dab the scallops and keep fresh.
8 white asparagus
60g
Peel the asparagus with a peeler, cut them in 3 equal parts and cut in julienne. Put the asparagus julienne in a pot, add a few spoons of water and 50g Mycryo and put them on the heat. Let the asparagus simmer during 3 minutes and pour the juices in a sep
1 egg yolk
one tablespoon of boletus juice
A few drops of truffle oil
Put the yolk and the boletus juice in a small pan and whisk on a moderate heat. Mix in the asparagus juice and season with a few drops of lemon juice, truffle oil, sea salt and freshly ground pepper.
Sprinkle the remaining Mycryo butter over the scallops and season with salt and freshly ground pepper. Quickly fry them in a hot anti-stick pan, turn them over and fry for a short while.

Finishing and presentation
Serve the asparagus in deep plates, spoon over the juice and add the scallops.


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