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Ingredients
Le magret de canard fumé prétranché
100g smoked duck breast cut in big slices
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12 scallops
1 shallot
25cl poultry bouillon
10 cl cream
50g Butter
300g sweet potato
1 star anise
Salt, pepper
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Preparation
For the preparation of the puree:
1

Peel the shallot and the sweet potatoes.

2

Cut them it tiny slices. Fry in a saucepan with 20g butter.

3

Add the poultry bouillon, the cream, salt and pepper.

4

Add the star anise and let cook for about 15 minutes.

5

Remove the anis, and mix. Wrap each scallop with a piece of duck breast.

6

Pan-fry with some butter.

7

Present three scallops on a plate with some puree.

Try your scallops with some vegetables chips.