Ingredients:
– 16 scallops
– 1 soupspoon olive oil
– 1 shallot
– 150g prisuttu
– 4 soupspoon crème fraîche (light)
– 1 glass white wine
Method:
Brown the chopped shallot in the olive oil. Add the scallops, and glaze for just 2min.
Allow to simmer for 15min, over a low heat.
Add the crème fraîche just before serving.
Source: Patrick Tozzi
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