Summary

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

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Instructions

1. Peel the shallots and cut into small cubes and sauté them in a saucepan with a tablespoon of butter until translucent.
2. 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.
3. 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.
4. Arrange the scallops on a plate. Garnish with the orange butter sauce and serve.