Fried scallops with French foie gras sauce

Fried scallops with French foie gras sauce

Raw materials for fried scallops with French foie gras sauce:

3 pieces of French foie gras sauce, 6 pieces of fresh scallops, 6 pieces of asparagus, 100g onion, 30g carrot and 20g onion.

French foie gras Sauce Fried Scallop processing steps:

1. Soak the scallops in ice water, cool them quickly, take them out, cut them half deep on the side, add green onion, ginger, salt and wine for about 10 minutes, then fry them until both sides turn yellow and serve.

2. Take the stamen part of asparagus and blanch it with salt water for plate decoration.

3. Take out the foie gras sauce, fry it slightly, place it on the fresh shellfish, pour the sauce on it, decorate it with asparagus and serve.

Fried scallops with French foie gras sauce

Fried scallops with French foie gras sauce is a delicious food made of French foie gras sauce, scallops and asparagus.

Material Science

3 pieces of French foie gras sauce, 6 pieces of fresh scallops, 6 pieces of asparagus, 100g onion, 30g carrot and 20g onion

Production method

1. Soak the scallops in ice water and cool them quickly. Take out the scallops and cut them half deep on the side. Add green onion, ginger, salt and wine for about 10 minutes. Then fry them until both sides turn yellow. Serve.

2. Take the stamen part of asparagus and blanch it with salt water for plate decoration.

3. Take out the foie gras sauce, fry it slightly, place it on the fresh shellfish, pour the sauce on it, decorate it with asparagus and serve.

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