Scallops tripe soup

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Scallops tripe soup

Scallops tripe soup




Ingredients Scallops tripe soup
Number of persons
-
4
+

Scallop scallop

100 g coarse salt

6 shallots

1 onion

1 carrot

1 peeled garden tomato

2 cloves of garlic

1 stalk of celery

30 g soft butter or 3 tablespoons of olive oil

25 cl dry white wine

4 tablespoons cider vinegar

1 bouquet garni (thyme, bay leaf, piece of leek, parsley tail, all tied up)

Salt

1 teaspoon Espelette pepper




Preparation Scallops tripe soup
Rub the scallop bards vigorously with coarse salt.
Wash the bards several times with plenty of water to remove all the sand, wring them out well.
Peel the shallots, onion, carrot, celery, tomato and garlic cloves. Cut them into small pieces.
In a casserole, brown the bards in butter or oil over high heat for 4 min, drain and reserve the juice. In the same casserole, brown all the vegetables until lightly coloured, add butter or oil if necessary. Deglaze with the vinegar.
Add the scallops. Leave to reduce by half.
Pour over the white wine. Add the bouquet garni, the Espelette chilli pepper and simmer over a very low heat for about 1h30 covered. Adjust the seasoning.

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