Fried scallop with ”Oysters a la nage”

Recipe for 4 people

Place the scallops on a cloth, sprinkle with a gentle layer of sugar and salt, refrigerate for 2 hours.

Roughly chop the shallots and place them in a saucepan with white wine and coriander seeds. Boil down the white wine to approx. 1.5 dl. and strain. Cut the butter into small cubes and whisk into the boiling white wine.

Open the oysters and blend them into the sauce until smooth. Then season with salt and white pepper.

Bring apple vinegar, sugar and 1 dl. water to the boil in a jam.

Peel and then cut the asparagus into smaller pieces of about 2-3 cm. Scrub the carrots well with a clean brush and cut off the tops so that only 1 cm remains.

Divide the pickle into 2 pots, with carrots and asparagus in each pot, and cook for 2-3 minutes.

Fry the scallops in a pan in neutral oil. After about a minute, add a little butter. Turn the scallops, after 30 seconds remove them to a drip tray.

Arrange the scallops with the lightly pickled asparagus and carrots and garnish with sprigs of dill. To serve, pour the sauce nage over the dish.

Fried scallop with ”Oysters a la nage” for 4 people. Enjoy your meal.