Fried scallops

Created by

  • Robrecht Wolters - Chef and food consultant Belgium
level 1

Frying or sautéing delicate products such as vegetables, fish and scallops with Mycryo® yields great end results. Mycryo® is powdered pure cocoa butter and seals your ingredients. This way, all the flavours and juices are naturally contained during frying. Compared to butter or olive oil, Mycryo has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.

Recipe components

Used Callebaut products

Fried scallops

IngredientsPreparation
  • 8g
    scallops

Take the scallops out of their shells and carefully wash them under slowly running water. Dab the scallops and keep fresh.

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

  • 1g
    egg yolks
  • a fewdrop(s)
    truffle oil
  • 15g
    boletus juice

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.