Rooster scallops

Rooster scallops

Scallops cock 1000, 40 parsley and celery, onion 40, 50 white wine, lemon juice 10, and salt.

Rooster scallops is immersed in hot water and remove the film by means of salt (salt prevents slipping fingers during purification), cut at the base of the pen, scallops rinse in cold water.

In a saucepan put the scallops, parsley and celery, sliced ​​and onions, pour chicken broth or water so as to completely cover the food with liquid, add the white wine, lemon juice, salt and turned up within 30 minutes. 

Ready scallops with broth to shift into a porcelain or ceramic dishes and stored in a cold room.


5 Comments Add yours

  1. Cori Large says:

    I've never heard of Rooster Scallops. I'm going look this up.


  2. I had scallops for the first time at an event last year, They are really good. This sounds yummy.


  3. This looks really interesting. Cooking the scallops in chicken broth and white wine sounds perfect.


  4. Just stumbled upon your blog today! Will definitely be back for some delicious dinner inspiration 🙂


  5. I haven't had scallops in a very long time. I really enjoy them and this sounds absolutely delicious.


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