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Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 minPara 4Nutri-Score C€€€
C
45 min
45 minRoasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
lo que necesita
Ingredientes
scallops (in their shells, cleaned)Pescado12 piezas
butter (melted)Lácteos120 g
yuzu kosho (whipped into the butter)Despensa30 g
buckwheat (toasted)Cereales60 g- panko breadcrumbsPanadería60 g
- nori (crumbled)Despensa2 piezas
- katsuobushi (crushed)Pescado10 g
persimmon (pickled, diced)Frutas y verduras1 pieza
shallot (finely sliced)Frutas y verduras1 pieza- yuzu peel (finely grated)Frutas y verduras1 pieza
- ikuraPescado40 g
oil (for roasting)Despensa20 ml
por ración
Nutrición
347kcal
- Carbohidratos
- 16 g
- Proteínas
- 11 g
- Grasas
- 27 g
lo que usará
Utensilios
Bol
Sartén
Bandeja de horno
Horno
Rallador
paso a paso
Preparación
- Paso 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Paso 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.
- Paso 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Paso 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.
- Paso 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
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