Scallops with sage and pink pepper butter Recipe

Take the leaves from a sprig of sage and hack them finelly.

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)



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Scallops with sage and pink pepper butter Recipe

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