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Recipe of Axes with Sherry and Orange Sauce

Axes with Sherry and Orange Sauce

20 mins
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Prepare the ax tripe with a sherry reduction with touches of orange and chamomile onions.


4 portions
  • 2 tablespoons oil
  • 1 kilo scallop, clean
  • 1/2 teaspoons salt
  • 1/8 teaspoons black pepper
  • 3 tablespoons butter
  • 2 spring onions
  • 1/2 cups dry sherry
  • 1 teaspoon Orange zest


In a large skillet over medium heat, put 1 tablespoon of oil until it is very hot.
Dry the ax calluses with a paper towel and add salt and pepper.
Put half of the ax tripe in the pan and cook until golden brown, 1 minute. Turn them over and cook until golden brown on the other side, 2 more minutes.
Remove the tripe and put the other spoonful of oil in the pan and follow the same step with the rest.
In the same pan, melt the butter over medium heat. Add chopped onion and cook for 1 minute.
Add the sherry and the orange zest and cook another 2 minutes until the sauce thickens.
Put the corns again in the pan to heat them with the sauce and serve.


Instead of Jerez, you can use white wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
Jorge Escobar
01/04/2020 20:50:10
Deliciosa y fácil de hacer ..
Corina Sulca
27/03/2019 18:40:01
E encantan los callo y claro q los haré. Gracias
Martha Juvera Cuevas
05/03/2014 15:42:29
me parecen perfectos los ingredientes muy buena la receta y facil de preparar
Vianey Bautista
26/07/2013 01:10:08
me encanta Amo los mariscos :P
Marilu Olivieri
14/03/2013 16:57:51
los Ingredientes... bastante accesibles!!!.... y la preparacion.. facil y sencilla excelente Receta....!!!!
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