- 10 each frog legs
- 4 oz unsalted butter
- 1 tbsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp shopped garlic
- 2 tbsp shopped shallots
- 1 halved lemon
- 1 tbsp sliced green onions
- 2 oz of cooking white wine
- 2 oz of fresh unsalted butter
Start with seasoning the frog legs with the roasting salt
Get a sauté pan on medium-high heat
Add half of the butter, and add the frog legs in too.
Cook the frog legs for about 4-minutes on each side or until you get a nice golden brown color.
Once you have seared both sides, squeeze the lemon juice on top of the frog legs.
Remove the frog legs from the hot pan.
In the same pan add the remaining butter, garlic and shallots, cook until the shallots and garlic start getting a nice golden brown color
Once this is done, add the cooking white wine and the rest of the butter and let it simmer for 2 to 3-minutes.
Top the frog legs with this and garnish with the green onions.