2 medium onions, finely chopped
4 tablespoons of butter
2 tablespoons of olive oil
salt and pepper to taste
1 well-mashed garlic clove
0.5 kg of fresh scallops, rinsed and patted dry
2/3 cup of dry white wine
2 eggs
1/2 cup of heavy cream
1/2 cup of brandy
2 medium onions, finely chopped
4 tablespoons of butter
2 tablespoons of olive oil
salt and pepper to taste
1 well-mashed garlic clove
0.5 kg of fresh scallops, rinsed and patted dry
2/3 cup of dry white wine
2 eggs
1/2 cup of heavy cream
1/2 cup of brandy
Fry the onion in butter mixed with olive oil
Add the scallops and season with salt and pepper to taste
Let it cook for about 15 minutes or until the scallops are ready
Remove the scallops to a warm serving dish and keep them warm
Add the white wine to the sauce and let it reduce by half
Beat the eggs with heavy cream and add to the sauce
Stir until it thickens
Don't let it boil
Pour the warmed brandy over the scallops, ignite, and then add the sauce
Serve in 4 parts.
