Scallops with Seaweed and Strawberries
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe by John Smith, chef at 'The Bistro'.
Ingredients
- Scallops - 21.2 oz
- Strawberry - 17.6 oz
- Sugar - 2.5 oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Mizuna - to taste
- Kombu Seaweed - 3.5 oz
- Water - 2 qt
- Soy Sauce - 1 fl oz
- Meyer Lemon Juice - 1 fl oz
Step by Step guide
Step 1
First, prepare the strawberry dressing. Mix the strawberries with sugar, strain through a sieve, and set aside in a warm place for two days.
Step 10
Drizzle the fermented strawberries with olive oil and lemon juice and serve separately.
Step 2
Pour water into a saucepan and add the seaweed. Soak it and 'dissolve' it.
Step 3
Remove the seaweed from the water and strain it through a sieve.
Step 4
To the water where the seaweed was, add soy sauce, salt to taste, and lemon juice.
Step 5
Place the saucepan over medium heat and bring to a boil.
Step 6
Pour the hot marinade over the seaweed and cover with a lid. Wait until the water cools completely, then remove the seaweed and cut it into strips.
Step 7
Slice the scallops, dress them with olive oil, salt, and drizzle with lemon juice.
Step 8
Mix the seaweed with mizuna.
Step 9
On a plate, arrange a mix of mizuna and seaweed, and top with the scallops.
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