Fried scallops
Frying or sautéing delicate products such as vegetables, fish and scallops with Mycryo® yields great end results. Mycryo® is powdered pure cocoa butter and seals your ingredients. This way, all the flavours and juices are naturally contained during frying. Compared to butter or olive oil, Mycryo has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.
- Level:
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Easy
Fried scallops
Ingredients: Fried scallops
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0.3 ozscallops
Preparation: Fried scallops
Take the scallops out of their shells and carefully wash them under slowly running water. Dab the scallops and keep fresh.
Ingredients: Fried scallops
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0.3 ozwhite asparagus
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2.1 ozNCB-HD706
Preparation: Fried scallops
Peel the asparagus with a peeler, cut them in 3 equal parts and cut in julienne. Put the asparagus julienne in a pot, add a few spoons of water and 50g Mycryo and put them on the heat. Let the asparagus simmer during 3 minutes and pour the juices in a sep
Ingredients: Fried scallops
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15.4 gregg yolks
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a few drop(s)truffle oil
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0.5 ozboletus juice
Preparation: Fried scallops
Put the yolk and the boletus juice in a small pan and whisk on a moderate heat. Mix in the asparagus juice and season with a few drops of lemon juice, truffle oil, sea salt and freshly ground pepper.
Sprinkle the remaining Mycryo butter over the scallops and season with salt and freshly ground pepper. Quickly fry them in a hot anti-stick pan, turn them over and fry for a short while.
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