Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Axes with Sherry and Orange Sauce

Name: Axes with Sherry and Orange Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

20 mins

Low

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Victoria Cherniag Ruiz

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

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Ingredients

4 portions

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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

Preparation

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.