Finely mince 50 g of shallot and chop 10 g of flat-leaf parsley.
Season 400 g of scallops with 3 g of salt and 1 g of pepper.
Sweat the shallots in 20 g of butter over medium heat until translucent without browning.
Sesli anlatım, porsiyon ayarı ve daha fazlası
