Fried scallops with black garlic - Bresc BV
Preparation method For the cream, clean the celeriac, cut into large chunks and cook them in the stock with the cream, then puree to a smooth paste with a
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.bresculinair.com.
Cooking tools:
- Blender
- Cookie cutter
- Fine-mesh sieve
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Paper towel
- Stove
- Plate
Ingredients
- 250 g celeriac
- 5 dl poultry stock
- 3 dl cream
- 8 g Bresc Black garlic puree
- 20 dl vinegar
- 875 g sugar
- 135 cl water
- 100 g salt
- 10 bay-leaves
- 10 cloves
- 12 g coriander seeds
- 12 Bresc peeled garlic cloves
- 3 dl olive oil
- 20 g Bresc Lemongrass puree
- 10 scallops
- 5 thin slices sourdough bread
- 125 g pumpkin
- 30 cress leaves
More Like This
Scallops with lemongrass dressing and crispy vegetables - Bresc BV
bresculinair.nl
Pan-fried Scallops with Celariac Recipe
greatbritishchefs.com
Scallops With Roasted Garlic Cream Recipe
food.com
Seared Scallops with Black Garlic Cream Sauce
psseasoning.com
Scallops with Mashed Celeriac | Cychefs | Recipes | Cookery Books
cychefs.com
Seared Scallops with Celeriac Puree and Bacon Crumb
goodchefbadchef.com.au
A Recipe for Scallop
debic.com
GARLIC BUTTER SCALLOPS GRATIN WITH PARMESAN CRUMBS
dishofftheblock.com