Fried scallops | Le Royal
Frying or sautéing delicate products such as vegetables, fish and scallops with Mycryo yields great end results. Mycryo is powdered...read more
Ingredients
- 8 g scallops
- 8 g white asparagus
- 60 g NCB-HD706
- 1 g egg yolks
- a few drop(s) truffle oil
- 15 g boletus juice
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