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.
Recipe
Fried scallops
| ingredients | preparation |
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Take the scallops out of their shells and carefully wash them under slowly running water. Dab the scallops and keep fresh. |
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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 |
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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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| Finishing and presentation Serve the asparagus in deep plates, spoon over the juice and add the scallops. | |