Take the leaves from a sprig of sage and hack them finelly.
from simple food, looking good
Scallops with sage and pink pepper butter Recipe
Ground 1 tsp pink peppercorns in a mortar
Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.
Place a bowl on another bowl filled with ice water
Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt
Panfry 4 scallops in butter, 2 mins per side
Serve a shown, use 2 teaspoons to make nice quenelles of the butter.
Finish with the rest of the pepper and lime zest
(Recipe by Liselore Bus in Delicious Magazine)
from simple food, looking good
Scallops with sage and pink pepper butter Recipe
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