Open the scallops (if they are fresh must be strongly closed), putting the tip of the knife in the closure muscle.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fried scoring: |
| 8 you go salt pepper white 1 egg breadcrused perejil 200 grs of butter or oil |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make fried scoring:
2. Clean them, cutting the white muscle and the orange end in a single piece and removing the viscera (they are dark color).
3. Leave them a few minutes in salt water.
4. drain, dry them and scald them for five minutes in a pan with white wine.
5. Give a touch of freshly ground pepper and another salt. Drain them again, dry them.
6. Rebozar them in beaten egg and breadcrumbs and fry them 2 or 3 minutes on each side and remove when golden brown.
7. Drain the oil leaving them for a few seconds on a cellulose cloth.
8. Serve accompanying them with a temperate Dutch sauce.
9. for 4 people.
