Description Recipe made from Crème de Cassis de Dijon Briottet. Recipe card Crème de Cassis de Dijon 1 tablespoon Ingredients Scallop - 12 Olive oil Salt & pepper Courgettes - 250 g Lemon - 1 Grapefruit - 1/2 Lime - 1 Alfafa sprouts Egg yolk - 1 Teaspoonful mustard - 1 Peanut oil - 2 dl Preparation Scallops : Open the scallop shell. Remove the beards and any black parts, separate the yellow and white parts and put in the fridge. When ready to serve, season and fry in olive oil browing well on both side. Serve soft. Courgette tagliatelle : Cut the courgettes into strips. Blanch and sauté in olive oil. Petit pot de salade : Peel the fruit with a sharp knife and remove the supremes. Dice. Collect the juice from the fruit, mix with twice the amount of olive oil. Season the alfafa with this sauce when ready to serve. Crème de cassis de Dijon Briottet mayonnaise : Mix the egg yolk, mustard and seasoning with a whisk. Delicately add the peanut oil until it stiffens. When stiff, thin with the crème de Cassis de Dijon.
