dimanche 5 janvier 2014

Burger aux St. Jacques

2 good hamburger buns
2 or 4 scallops (in function of the scallops' size)
4 big pieces of Pecorino Toscano
Lettuce (roquette or Iceberg)
a teaspoon of butter

Cut the hamburger buns in two and put the pieces of cheese on the buns.  Put the buns in the over for a few minutes to toast them.  (Check it sometimes so it doesn't burn).

While you're doing that, in a frying pan, cook the scallops in the butter during one minute on each side (more if you like it more cooked).

Place the scallops on top of the Pecorino Toscano, add some lettuce, and close the burger with a wood stick.

Mmmhh, it's delicious with French fries...
(adapted from a Grazia Magazine recipe)

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