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Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 minVoor 4Nutri-Score C€€€
C
45 min
45 minRoasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
wat u nodig heeft
Ingrediënten
scallops (in their shells, cleaned)Vis12 stukken
butter (melted)Zuivel120 g
yuzu kosho (whipped into the butter)Voorraadkast30 g
buckwheat (toasted)Granen60 g- panko breadcrumbsBakkerij60 g
- nori (crumbled)Voorraadkast2 stukken
- katsuobushi (crushed)Vis10 g
persimmon (pickled, diced)Groente en fruit1 stuk
shallot (finely sliced)Groente en fruit1 stuk- yuzu peel (finely grated)Groente en fruit1 stuk
- ikuraVis40 g
oil (for roasting)Voorraadkast20 ml
per portie
Voedingswaarden
347kcal
- Koolhydraten
- 16 g
- Eiwitten
- 11 g
- Vetten
- 27 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Bakplaat
Oven
Rasp
stap voor stap
Bereiding
- Stap 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Stap 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.
- Stap 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Stap 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.
- Stap 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
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