Panna Cota With Pan Seared Scallops, Basil Pesto

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Panna Cota With Pan Seared Scallops, Basil Pesto

 

Ingredients
Done
Scallops 6 pcs
 
Mixed mushrooms (button, oyster, etc.) 100 g
 
Truffle sauce 2 tablespoons
 
Parsley few
 
Cream 3 tablespoons
 
Chicken broth 3 tablespoons
 

Preparation

  1. Season the scallops with salt & pepper.
  2. Heat the olive oil in an saucepan, and sear the scallops on both sides.
  3. Stir fry the mixed mushroom with oil, and season with salt & pepper.
  4. Put a table spoon of the feta mixture on the breast, roll the breast from your side to the end.
  5. Put truffle sauce in the saucepan together with chicken broth and cream. Mix together & heat it up for about 3 mins. Season with salt, pepper & parsley.
  6. Spoon the truffle sauce on the plate, put 3 scallops on top & the mixed mushroom on the side.

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