Utilisations
The scallop keeps all of its freshness and texture in this recipe to be enjoyed in appetizer or as a starter, on canapés, as a dip for raw vegetables or browned with béchamel sauce.
Ingredients
Scallop 50% (Chlamys nobilis from Pacific Ocean, or Chlamys opercularis from Scotland)*, cream, fresh onions, butter, fresh carrots, thickener: carrageenan (algae extract), salt, shallot, garlic, milk protein.
* According to seasons.