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Ingredients
- 1 échalote, coupée en deux
- 2 gousses d'ail, pelées et dégermées
- 20 g de beurre
- 1 tomate, épépinée et coupée en petits cubes
- 1 c. à soupe de persil frais, ciselé
-
150
g de vin blanc
or 150 g de vermouth blanc sec, type Noilly Prat - 1000 g de noix de pétoncle, type vanets
- Nutrition
- per 1 portion
- Calories
- 448 kJ / 108 kcal
- Protein
- 8 g
- Carbohydrates
- 4 g
- Fat
- 5 g
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