Scallops with white butter

Scallops with white butter
Delicious <3

5 people

600 g of scallops
400 g of young carrots already cooked
300 g of young asparagus already cooked
4 OR 5 beautiful shallots
1 egg yolk
Salt, vinegar, chives
500 grams of butter (Soft)

Butter-White
Finely chop shallots, add a good dose of vinegar and reduce it to soft.
Add egg yolk to l' and place it in a bath-Mary.

Without ceasing to stir, incorporate butter into small pieces.

Cook the walnuts of Saint-Jacques 3 good minutes in the short broth

Also warm carrots and asparagus.

Place Walnuts and vegetables individually in hot plates.

Cover with sauce, decorate with a blade of parsley or chives

Salt? Pepper