Directions
1.
# Open the scallops and unhinge the meat
2.
# Keep only the abductor muscle and clean a little under flowing water
3.
# Flavoring the meat with salt and pepper and saute with butter
5.
# Add champagne, lemon juice and meet-broth.
6.
# Add the saffron, mix it and let it stand for 4 min by low temperature
7.
# Mix the sour cream and the yellows of the egg
8.
# Take the pan from the heat and add the mix of sour cream and yellows
9.
# Serve it with rice or pasta
New-York Restaurants
