Coquilles Saint-Jacques à la Normande

mushroom 22.0% , scallop 21.0% , water 9.5% , _crème_ légère sterilisée 9.7% , wheat flour 3.6% , wheat starch 3.6% , white wine 3.8% , shallot 1.4% , _beurre_ concentre coloré 1.1% , dont colorant béta-carotène chapelure 0.7% , egg 0.7% , salt 0.7% , garlic puree 0.6% , concentrated lemon juice 0.5% , fish gelatine 0.4% , sugar 0.4% , parsley 0.3% , E270 0.3% , E202 0.2% , white pepper 0.2% , Espèces et Origines des Noix de Saint-Jacques 0.2% , Mexique 0.2% , USA 0.1% , white scallop 0.1% , Patagonian scallop 0.1% , Uruguay 0.1% , Peruvian scallop 0.1%

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