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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 ounces butter

  3. 12 ounces scallop

  4. 2 ounces frangelica hazelnut liqueur

  5. 3 ounces red onion -- julienned

  6. 1 cup whole cream

  7. 1 tablespoon hazelnuts -- chopped

  8. 1 pinch salt and pepper

Instructions Jump to Ingredients ↑

  1. Saute scallops in butter with a touch of garlic, add Frangelico and reduce to half, add onions and simmer until done. Add cream, salt and pepper to taste, reduce until sauce thickens. Serve with buttered fettuccini noodles or steamed rice, sprinkle with hazelnuts.

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