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Bouchées de pétoncles à l%u2019estragon frais

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Submitted by Kathy Lambie, Fortune

1 clove garlic
1/2 cup minced onion
1/4 cup chopped fresh mushrooms
2 Tbsp. butter
1 lb. fresh scallops
3 Tbsp. chopped red pepper
1 cup cream or blend
2 beaten egg yolks
4 Tbsp. fresh tarragon

Saute the first 4 ingredients together add the scallops and red pepper and stir fry until cooked.

Add the cream and the egg yolks and cook until thick. Mix in the tarragon an d serve in toast points. Toast Points: Butter fresh bread on both sides, push into muffin cups and bake for 20 minutes at 350 F.