Gastronomy

Chef(s) Amélie ROCH (Auberge La Montagne Coupée) offer(s) you the following appetizer:

Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil

Ingredients:

Methods:

Cut apples in halves and remove core
Place apples on a cooking sheet and cook until tender.Remove skin and keep apple flesh
Put in food processor adding sugar.Reserve
Cut cauliflower vertically to obtain slices .5 cm thick
Add salt and pepper and sear in olive oil until golden.Reserve
Season scallops with salt and pepper. Place in a non-stick skillet, heat butter and sear scallops aprox.30sec. each side (cooking time may vary according to size of scallops)
In a service plate, place roasted cauliflower slices, add three big scallops per person and garnish with red apple purée

Comments:

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