WebOct 31, 2005 · 350g jar goose fat (from larger supermarkets) Few fresh thyme sprigs. 1 fresh bay leaf. 2 garlic cloves, unpeeled and roughly cut up. 200g good waxy new potatoes. 75g … WebTo make the scallops: Heat a teaspoon of the oil in a non-stick frying pan. Quickly season the scallops with some salt, then sear scallops for about 1 minute on each side until golden brown and nicely caramelised. They should still be slightly under cooked in the middle. You may need to do this in batches depending on the size of your pan.
Scallops with confit potatoes and a ginger and thyme velouté
To make the velouté, put the butter in a saucepan to melt, and add the sliced onion, garlic and thyme. Cook until the onions are soft and translucent 50g of unsalted butter 1/2 onion 1 garlic clove 2 sprigs of thyme 2 Add the chopped chestnuts to the pan and cook for 2 minutes on a medium heat. WebAug 21, 2024 · Directions In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the... how do you connect tv to internet
Seared Sea Scallops with Crème Fraîche and Caviar
WebNov 13, 2008 · Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. WebApr 8, 2014 · 200ml milk. A punch of salt. In a large pan sweat down the shallot, garlic, star anise & clove with 50g butter & olive oil and a pinch of salt. Once translucent add your … WebEscalope. An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet [1] [2] or rolling pin [2] or beaten with the handle of a knife, or merely … how do you connect two laptops together