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Cooking and recipe with Breton seaweed
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Potted Scallops with Nori and Penja Pepper - 90 g

6.90€

Rillettes of scallops with Nori and Penja pepper by Christine Le Tennier.

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Potted Scallops with Nori and Penja Pepper
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The St. Jacques Rillettes with Nori and Penja Pepper are simply a must as toast for an aperitif. A subtle and balanced blend that will seduce you.

 

 

INGREDIENTS : Scallops 50% (Chlamys opercularis - Scottish origin), fresh cream, white fish fillets, fresh onions, butter, salt, garlic, thickener: carrageenan (seaweed extract), dehydrated seaweed 0.5% ( nori), Penja pepper 0.57%, butter, fresh carrots, milk proteins, shallots, white wine, chives.


Net weight: 90 g

Price per Kg: 76.66 eur

 

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Potted Scallops with Nori and Penja Pepper
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