A stronger, more concentrated,creamier coffee from finely ground beans filtered through high pressure, espresso forms the base for many a “caffè” – why not then the base for gourmet treats too?
SCALLOPS WITH ESPRESSO SAUCE
While this may sound like an unusual combination, trust us when we say it’s a match made in heaven – the creamy richness of the sauce perfectly offsets the delicate sweetness of the scallops
Serves 2 EASY 20 mins
THE FLAVOUR COMBINATIONS ESPRESSO SAUCE
1 small shallot, peeled and diced 5 whole black peppercorns 30ml (2 tbsp) apple cider vinegar 60ml (4 tbsp) espresso 70g cold butter, cut into small cubes + extra, to fry 30ml (1 tbsp) fresh cream 5ml (1 tsp) cornflour 5ml (1 tsp) cold water 1 small fresh chilli, finely chopped (optional) 1 small handful chives, chopped + extra, to serve salt and freshly ground black pepper, to taste
300g scallops salt and freshly ground black pepper, to taste lemon wedges, to serve
HOW TO DO IT
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