Scallops with brandy
Instructions
Requires a very simple preparation, but for sure effect.
Wash scallops well and open them, removing the flat part of the shells.
Sauté several times under the water, taking care to remove all the sand.
Brown then the clam previously dusted with flour, hot oil flavoured with garlic.
Shortly before the end of cooking sprinkle with brandy and fiammeggiate for a few seconds.
Serve the scallops in their shells, together with a little liquid after cooking, garnish with a little parsley.
