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6
helpingsEasy
Published 1861
Wipe the meat, season, dip in flour and coat with egg and breadcrumbs. Heat the oil or butter and fry the escallops for about 5 min. until golden brown. Make the beurre noisette by heating the butter in a saucepan until golden brown, then seasoning with salt, pepper and cayenne. Place the escallops slightly overlapping on a hot dish. Sprinkle with lemon juice and pour over the beurre noisette.