Recette Scallops, Savagnin butter, curry endives | Produits Laitiers de France
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Scallops Cut the scallops in half. Keep them flat on a paper towel at +3° C. Curry butter Heat a knob of butter in a saucepan,
Ingredients
- Scallops
- 30 scallops
- Curry butter
- 150 g of unsalted butter
- 10 g of curry powder such as Madras
- 1 grated orange zest
- 1 grated lemon zest
- Garnish
- 5 endives
- 1 pinch of ascorbic acid
- Cuisson des Saint-Jacques
- 30 cl of Jura Savagnin wine
- 50 g of semi-salted butter
- White pepper
- 1/2 lemon
- Finishing and dressing
- 20 g of curry butter
- Oxalis leaves
- Milled pepper
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