Scallops, southwest goose escalope, citrus condiments orange & Saffron juice - Rougié
This refined recipe combines two exceptional products: the scallop, delicately pan-seared, and the Southwest goose fillet, subtly fragrant and tender. The marriage of these two dishes, enhanced by...
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.rougie.com.
Ingredients
- 8 scallops 10/15
- 6 cl olive oil
- 120 g semi-salted butter
- 4 goose escalopes 40/60
- 1 pink grapefruit
- 1 orange
- 1 lime
- Honey vinegar
- 1 onion
- 5 cl Cognac
- 10 cl liquid cream 35% fat
- 3 doses of saffron 0.3 g
- Olive oil
- Fine salt To taste
- White pepper To taste
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