Bernoiset is a close relative of Gi. But if in Indian cooking ghee is a separate ingredient and almost a medical tool, in French cuisine bernoisette is melted butter with a nutty taste - a sauce. Often, seafood does not need anything else - just not to disturb or kill the taste of the sea or ocean. Combs - ideal. Also - shrimps, baby squids, white sea fish fillets.
- 50 g of salted butter
- 6-8 sea scallops
- sea salt or smoked salt
- optional lemon juice, I do without it
Melt the butter in a pan and, stirring, cook over medium heat until it begins to boil a little and turns golden-nutty. It will take 2-3 minutes. Reduce the heat, put the scallops. So that there is 2-4 cm between each one, since even if they are cooked dry, they will release liquid and begin to stew, instead of gently frying.
Cook for 1.5-2 minutes on each side.
Melt the butter in a pan and, stirring, cook over medium heat until it begins to boil a little and turns golden-nutty. It will take 2-3 minutes. Reduce the heat, put the scallops. So that there is 2-4 cm between each one, since even if they are cooked dry, they will release liquid and begin to stew, instead of gently frying.
Cook for 1.5-2 minutes on each side.
