Recipe Scallops with rosemary and sage with caramelized shallots

Chococcino cake (83 votes)  
Category Main courses
 
préparation: 35 min.
portions: 4 people
difficulté: very low

Cooking process

Presentation

you want a’alternative to the classic scallops with lemon to impress your friends? The scallops with rosemary and sage with caramelized shallots are perfect for you! All we have at home but for the scallops are cooked in an original way followed this tasty recipe. In a few quick steps and you will get a second dish flavored with’intense flavor of rosemary and sage, served with an original outline and tasty, snapping the sweeter taste to savory: shallots. To make them special, we have them caramelized in the pan, so make it even more attractive because the scallops are perfect to combine with tasty meats and spicy!

Escalope of veal with tomato sauce

Ingredients for 4 people
Slices of veal 400 g
00 flour 100 g
Sage 6 leaves
Rosemary 1 sprig
White wine 50 g
Butter 40 g
Extra virgin olive oil 20 g
Vegetable broth 50 g
Fine salt q.s.
black pepper q.s.
to shallots
Shallot 250 g
Extra virgin olive oil 20 g
Broth 100 g
Honey 30 g
Fine salt q.s.

Preparation

Scallops with rosemary and sage with caramelized shallots

To prepare the scallops with rosemary and sage with caramelized shallots started preparing the vegetable broth. While you prepare the broth, take the shallots. Privatel outer peel and cut them in half. Now take a pan and pour the’oil flush. Together shallots divided in half (1) and turn them to brown them evenly. Sfumateli with vegetable broth (2) and add salt (3) and pepper. Cover the pan with a lid and simmer for 10 minutes on high heat, depending on the thickness of the shallot. Prick the shallots with a fork to see if they are cooked.

Scallops with rosemary and sage with caramelized shallots

Steamed vegetable broth add the honey (4) and cook for another 2-3 minutes (5), continuing to mix the shallots (6) to allow even cooking, and that honey is completely amalgams shallots. Shallots are then ready.

Scallops with rosemary and sage with caramelized shallots

Now proceed to the preparation of scallops. Place the scallops on a cutting board and cut small slices (7). Then pour the 00 flour in a large container and flour the slices of meat passing on all sides (8). IS’ important that the slices are completely coated with flour. Set aside floured slices on a plate. So take sage and rosemary. Remove the needles from the woody part of the rosemary. Finely chopped sage and rosemary together (9). Set aside in a bowl the chopped spices.

Scallops with rosemary and sage with caramelized shallots

Then take a’other non-stick pan. Melt the butter over low heat with a little oil (10). When the butter has melted, add the chopped rosemary and sage (11). At this point add the white wine for blending (12).

Scallops with rosemary and sage with caramelized shallots

then post your scallops cook in the pan (13). Turn occasionally the scallops in order to allow a uniform cooking (14). Cook for 2-3 minutes until to brown well. So Serve accompanied with caramelized shallots. Your scallops with rosemary and sage with caramelized shallots are now ready to be served and still warm sample (15)!

storage

The scallops with rosemary and sage with caramelized shallots can be stored in the refrigerator covered with plastic wrap or food in airtight container for up to two days.

We do not recommend freezing.

council

A little trick that can help you improve’aesthetics of the dish: If during cooking the veal slices curl made incisions with the scissors in correspondence of’curling and flat expanses and will return!

If you prefer you can flour the scallops with corn starch, rice flour or potato starch.