Sturgeon and sour scallops
Instructions
Salt and pepper the Escalopes of sturgeon.
Emerge them in a bowl where you poured the milk.
Drain and then flour them.
In a saucepan heat the butter with two tablespoons of olive oil and friggetevi the 4 minute per side scallops, causing them to brown evenly.
Dry them on absorbent paper towels, put them on a plate, cover and keep warm.
Prepare the sauce: a very low heat melt the butter, add a teaspoon of sugar, a bit of cinnamon, clove and a pinch of salt.
Stir, pour in a little cup of balsamic vinegar and let thicken until you get a sauce the right consistency.
Pour on bottom of serving dish and lay the scallops on top.
Serve.
Accompanying wines: Terre Di Franciacorta Bianco DOC, Vernaccia Di San Gimignano DOCG, Regaleali Gold Wedding WHITE WINE of Sicily.
Ingredients and dosing for 4 persons
- 600 g of escalopes of sturgeon
- 1 glass of milk
- 30 g of butter
- Flour
- 2 tablespoons of olive oil
- Salt
- Pepper
- For the sauce:
- 80 g of butter
- 1 glass of balsamic vinegar
- 1 teaspoon of sugar
- 1 bit of cinnamon
- 1 clove
- 1 pinch of salt