Roasted scallops with truffled egg crème

Brown butter, croutons and soy

Serves 4

Roasted scallops with truffled egg crème Brown butter, Here you will learn how to make the smoothest
croutons and soy In this episode Björn shares the scrambled eggs, how to perfectly sear a scallop and
recipe of one of the really classic dishes which has its learn the perfect way to serve this, with truffle, of
origins at now 3*** Frantzén. course.

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BJÖRN FRANTZÉN TEACHES COOKING · 1

 Roasted scallops with truffled egg crème
Brown butter, croutons and soy

Scrambled eggs Croutons

Bring milk and cream to a slow boil. Whip the Cut the bread into evenly sized cubes, toss with
eggs and the yolks lightly and add them to the the oil and roast on a baking tray in the oven on
warm cream mixture while whisking. Lower the 160°c until golden and crispy. Cut into large
heat and continue to cook until it starts to simmer “crumbles” when cold.
and thicken slightly, stirring continuously with a
whisk. Remove from the heat, add the crème White bread w/o crust 4 slices
fraiche and leave to set for 10 minutes. Season Canola oil 1 tbsp
with salt and lemon juice before serving.

Milk 100 ml
Cream 125 ml Vinaigrette
Eggs 2 pcs Light Japanese soy sauce 4 tbsp
Egg yolk 3 pcs Black truffle oil 1 tbsp
Crème fraiche 50 ml Black truffle vinegar 1 tbsp
Lemon juice 2 tsp
Salt 1 tsp

Brown butter
Melt the butter in a sauce pan on medium heat,
stir occasionally throughout the process. After a
couple of minutes, the butter will start to foam and
caramelize. When the foam has a golden colour,
remove from the heat to cool down. Do not strain
off any black debris from the butter.
Scallops
Fresh scallops 8 pcs
Canola oil for frying
Salt
Clean the scallops and pat them dry with a cloth.
Sear them until golden on both sides in a really hot
non-stick frying pan with a drizzle of canola oil.
Season with salt and remove from the heat. Leave
to rest for 2 minutes before slicing and serving

BJÖRN FRANTZÉN TEACHES COOKING · 2

 Roasted scallops with truffled egg crème
Brown butter, croutons and soy

Plating
Dollop a large spoonful of scrambled eggs in the
bottom of a plate. Place four halves of scallop on
top. Drizzle some vinaigrette over the scallops and
sprinkle over some croutons.

Finish off with the freshly sliced chives.

BJÖRN FRANTZÉN TEACHES COOKING · 2