Ingredients
- 4 slices of veal sirloin
- 80 g peeled almonds
- 20 g sunflower oil
- butter
- cornstarch
- fennel
- Orange
- almond flour
- Marsala
- salt
For the recipe of scallops with Marsala and orange, mix 30 g of almond flour with 30 g of cornstarch. Pass the 4 slices of meat, flouring well on both sides. Place them in a non-stick frying pan with 30 g of sparkling butter. Add salt and cook for about 5 minutes on one side and 3 on the other. Remove the scallops from the pan and let them rest.
Remove the butter, put the pan back on the stove and pour a glass of Marsala, to melt the bottom of the meat. Knead a small knob of butter with a teaspoon of cornstarch and let it melt in the pan, in the sauce. Salt lightly and thicken for 3-4 minutes.
Blend the almonds with sunflower oil and a pinch of salt. Scent with the grated rind of half an orange and a little finely chopped fennel, obtaining a coarse pesto. Briefly heat the scallops in the sauce, then serve with the almond pesto.
This recipe has already been read 248 times!