Esta es una exhibición prevé de cómo se va ver la receta de 'Croustillant Of Roast Scallops And Hazelnuts' imprimido.

• Click here to print
• o regresate de nuevo a Croustillant Of Roast Scallops And Hazelnuts.

Receta Croustillant Of Roast Scallops And Hazelnuts

by Global Cookbook

Ingredientes

3 x Fresh scallops, shucked and cleaned 1 x 1 1/2 inch p leek 1 1/2 ounce Shiitake mushrooms 80 ml Cep juice 100 ml Chicken stock 30 ml Double cream Knob of butter Lemon juice, salt and pepper Oil for cooking

65 gm Egg whites 40 gm Sugar 5 gm Salt 45 gm Flour 65 gm Melted butter Minced chives Shelled hazelnuts

Direcciones

1. Preheat the oven to 190C.
2. Mix together the egg white, sugar, salt and flour then add in the hot melted butter and mix together thoroughly to create a batter. Add in the finely-minced chives. Form into thin rounds on a non-stick baking sheet and place 3 shelled hazelnuts in the middle of each round. Bake in the oven for 4-5 min till golden.
3. Leek: cook in salted boiling water for 2 min, then prior to serving reheat with a knob of butter.
4. Scallops: Cook in warm oil in a very warm pan till brown and caramelised on the surface but still melting and sweet within.
5. Mushrooms: Saute/fry quickly in a little warm oil.
6. Sauce: Reduce the chicken stock, cep juice and cream to taste. Finish with a little butter and lemon juice and adjust the seasoning.

© 2024 CookEatShare