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Receta Luma Restaurant's Scott Bryan Cooks Scallops
by Global Cookbook

Luma Restaurant's Scott Bryan Cooks Scallops
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Ingredientes

  • 8 x Diver scallops
  • 2 x Heads endive, sliced 1/4 inch
  • 1 Tbsp. Sugar
  • 2 Tbsp. Canola oil One lemon, juice of Chives, for garnish
  • 1/2 c. Mussel juice or possibly vegetable juice Lemon zest
  • 3 Tbsp. Butter
  • 1 Tbsp. Extra virgin oil

Direcciones

  1. Bring stock to boil. Add in butter, extra virgin olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend.
  2. Season and sear scallops in oil for 2 min on each side. Saute/fry endive in one Tbsp. butter, add in sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops.
  3. Notes: Scott Bryan, the critically acclaimed new chef and owner of NYC's Luma restaurant, sears diver scallops with infused oils.