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Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 Min.Für 4Nutri-Score C€€€
C
45 Min.
45 Min.Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
was Sie brauchen
Zutaten
scallops (in their shells, cleaned)Fisch12 Stücke
butter (melted)Milchprodukte120 g
yuzu kosho (whipped into the butter)Vorräte30 g
buckwheat (toasted)Getreide60 g- panko breadcrumbsBackwaren60 g
- nori (crumbled)Vorräte2 Stücke
- katsuobushi (crushed)Fisch10 g
persimmon (pickled, diced)Obst & Gemüse1 Stück
shallot (finely sliced)Obst & Gemüse1 Stück- yuzu peel (finely grated)Obst & Gemüse1 Stück
- ikuraFisch40 g
oil (for roasting)Vorräte20 ml
pro Portion
Nährwerte
347kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 11 g
- Fett
- 27 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Backblech
Backofen
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Schritt 2
Toast the buckwheat crumb
- Combine the panko, buckwheat, crumbled nori and katsuobushi in a pan.
- Toast over medium heat until deeply crisp and golden.
- Schritt 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Schritt 4
Roast the scallops
- Place the scallops in their shells on a tray and spoon over the yuzu kosho butter.
- Roast in a hot oven until just cooked through and bubbling.
- Schritt 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
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