Entrée
Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 minPour 4Nutri-Score C€€€
C
45 min
45 minRoasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
ce qu’il vous faut
Ingrédients
scallops (in their shells, cleaned)Poissons12 morceaux
butter (melted)Produits laitiers120 g
yuzu kosho (whipped into the butter)Épicerie30 g
buckwheat (toasted)Céréales60 g- panko breadcrumbsBoulangerie60 g
- nori (crumbled)Épicerie2 morceaux
- katsuobushi (crushed)Poissons10 g
persimmon (pickled, diced)Fruits et légumes1 morceau
shallot (finely sliced)Fruits et légumes1 morceau- yuzu peel (finely grated)Fruits et légumes1 morceau
- ikuraPoissons40 g
oil (for roasting)Épicerie20 ml
par portion
Nutrition
347kcal
- Glucides
- 16 g
- Protéines
- 11 g
- Lipides
- 27 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
Four
Râpe
pas à pas
Préparation
- Étape 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Étape 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.
- Étape 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Étape 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.
- Étape 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
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