Recipe SCALLOPS - Epicureans
www.remycointreaugastronomie.com
Peel the pears and cut into quarters. Fry the quarters in a pan with butter. Add the cauliflower florets, then the scallops cut in half
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- • 2 Williams pears
- • butter
- • 1 cauliflower
- • 6 scallops
- • Belle de Brillet® pear liqueur
- • cream
- • onions
- • chives
- • pansy flowers
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