Ready-made mini scallops in cider
Ingrédients
Scallop nugget, cream, Brittany cider (6.8% of sauce) leeks, carrots.
Préparation
Regular oven cooking (preferred cooking method for a tastier product): preheat your oven for 10 minutes to mark 6, i.e. 180°C. Place the mini scallops on an oven plate at half height, you can use crumpled aluminum foil or a bed of coarse salt to prevent the mini scallops from spilling over. Then reheat the mini scallops for 7 min to mark 6.
Microwave oven cooking: 1 to 2 minutes at 850 Watts.
Conservation
Recommended storage temperature: -18°C.
Use-by period: 24 months.
