Preparation:
1. Finely chop the shallot.
2. Melt the butter in a frying pan over medium heat, then add the shallot and fry until translucent.
3. Add the scallops and cook for 2 to 3 minutes on each side, until golden brown.
4. Deglaze the pan with the white wine and reduce slightly.
5. Stir in the crème fraîche, then season with salt and pepper. Simmer over low heat for 5 minutes.
6. Sprinkle with chopped parsley before serving.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 people
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
GARLIC PARMESAN MUSHROOMS
Crazy Good Turkey Meatloaf Recipe
3 tips for removing food residue and encrusted grease from stoves and ovens
The trick to making delicious crispy fries without a drop of oil
Delicious Chocolate Cake Recipes for Every Occasion!
PIONEER WOMANS APPLE DUMPLINGS
I swear by this baking soda trick to getting rid of all the fleas, mice, rats, cockroaches, ants, bedbugs, centipedes
Anthurium, how to multiply it quickly with flower branches: nurserymen do it
