Pan-seared scallops with saffron beurre blanc | Recipes | Favuzzi | Olive oils and fine Italian products | Delivery across Canada
Beurre blanc In a small saucepan, bring Favuzzi Champagne vinegar, wine, saffron and shallot to a boil. Reduce over medium heat until the liquid has...
Ingredients
- 1/4 cup Favuzzi Champagne vinegar
- 1/3 cup white wine
- Pinch of saffron
- 1 small shallot, chopped
- 3/4 cup cold half-salted butter, cubed
- 2 tbsp butter
- 1 ½ cups leeks (white part only), thinly sliced
- Drizzle of Favuzzi Delicate Extra virgin olive oil
- 8 large U10 scallops
- Favuzzi Fennel pollen
- Red veined sorrel or other herb, to taste
- Salt and freshly ground pepper
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