Mike Jefferies from Come Dine With Me Australia prepares a entree that tastes as impressive as it sounds!
Garlic and Parmesan Veloute:
Make a roux with the flour and butter
Add wine, chicken stock and whole garlic cloves and bring to a boil over medium heat while whisking.
Lower heat, add cream and heat through until smooth and a medium sauce consistency.
Take off heat; add half the parmesan and whisk until melted and smooth.
Pepper to taste.
Preheat oven to 180c
Sprinkle a layer of grated parmesan on a non-stick tray or baking mat, place in oven until melted together and lightly browned.
Remove from oven and let cool to room temperature. Break into large pieces
Melt butter in frypan until foamy.
Fry scallops over high heat for 1 minute each side, or until lightly browned. (A little undercooked is fine)
Place 3 scallops on top of each other in plate,
Weave slice of jamon between slices.
Pour veloute around the base, and then lean a crisp against the stack.
Nutritional analysis per serving (36 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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