Riesling Sekt trocken

Ingredients

• 8 piecesScallops (prepared)
• 1 tbspClarified butter
• 1 tspFleur de Sel
• 0,5 tspOrganic lemon zest
• 1 pinchPiment d'Espelette

Preparation

1. 1Rinse the scallops under cold water and pat them thoroughly dry with paper towels.
2. 2Melt the clarified butter in a non-stick pan over high heat.
3. 3Place the scallops in the hot pan and sear for about 90 seconds until a golden-brown crust forms.
4. 4Turn the scallops over and sear on the other side for another 60 seconds, ensuring they remain translucent in the center.
5. 5Immediately arrange the seared scallops on small plates or appetizer spoons.
6. 6Sprinkle with Fleur de Sel, lemon zest, and a pinch of Piment d'Espelette and serve.