Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 6 scallop (s)
- 2 shallot (s)
- 3 orange (s), organic
- 0.5 ½ bunch chervil
- 150 g butter
- 2 tablespoon butter
- 100 ml poultry stock
- 250 ml white wine, sweeter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into small cubes and sauté them in a saucepan with a tablespoon of butter until translucent.
- In the meantime, squeeze the oranges. Deglaze the shallots with the white wine. Add the orange juice and the poultry stock and reduce the whole thing. Pass the sauce through a fine sieve so that it is very fine and free of bits. Add the 150 grams of butter.
- Wash the scallops, heat the remaining butter, fry the mussels in it for one to two minutes on each side, season with salt and pepper.
- Arrange the scallops on a plate. Garnish with the orange butter sauce and serve.
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