A stronger, more concentrated,creamier coffee from finely ground beans filtered through high pressure, espresso forms the base for many a “caffè” – why not then the base for gourmet treats too?
SCALLOPS WITH ESPRESSO SAUCE
While this may sound like an unusual combination, trust us when we say it’s a match made in heaven – the creamy richness of the sauce perfectly offsets the delicate sweetness of the scallops
Serves 2 EASY 20 mins
THE FLAVOUR COMBINATIONS ESPRESSO SAUCE
1 small shallot, peeled and diced 5 whole black peppercorns 30ml (2 tbsp) apple cider vinegar 60ml (4 tbsp) espresso 70g cold butter, cut into small cubes + extra, to fry 30ml (1 tbsp) fresh cream 5ml (1 tsp) cornflour 5ml (1 tsp) cold water 1 small fresh chilli, finely chopped (optional) 1 small handful chives, chopped + extra, to serve salt and freshly ground black pepper, to taste
SCALLOPS
300g scallops salt and freshly ground black pepper, to taste lemon wedges, to serve
HOW TO DO IT
هذه القصة مأخوذة من طبعة MARCH 2017 من Food & Home Entertaining.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة MARCH 2017 من Food & Home Entertaining.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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