Eryngii scallops with salsa and citrus-butter sauce - Bresc BV
Eryngii scallops with salsa and citrus-butter sauce. Featuring fresh eryngii, flavorful salsa, and a zesty butter sauce—delicious and unique! [159/160]
Ingredients
- 15 eryngii
- 125 g Bresc Chunky salsa tomato
- 125 g butter (for in the vacuum bag)
- 125 g butter (sauce)
- 125 g Bresc Chopped shallot
- 3 dl white wine
- 3 dl orange juice
- 3 dl vegetable stock
- 3 dl manufacturing cream
- cress
- salt and pepper
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