Przystawka
Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 minPorcje: 4Nutri-Score C€€€
C
45 min
45 minRoasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
czego potrzebujesz
Składniki
scallops (in their shells, cleaned)Ryby12 kawałki
butter (melted)Nabiał120 g
yuzu kosho (whipped into the butter)Spiżarnia30 g
buckwheat (toasted)Produkty zbożowe60 g- panko breadcrumbsPiekarnia60 g
- nori (crumbled)Spiżarnia2 kawałki
- katsuobushi (crushed)Ryby10 g
persimmon (pickled, diced)Warzywa i owoce1 kawałek
shallot (finely sliced)Warzywa i owoce1 kawałek- yuzu peel (finely grated)Warzywa i owoce1 kawałek
- ikuraRyby40 g
oil (for roasting)Spiżarnia20 ml
na porcję
Wartości odżywcze
347kcal
- Węglowodany
- 16 g
- Białko
- 11 g
- Tłuszcz
- 27 g
czego użyjesz
Przybory
Miska
Patelnia
Blacha do pieczenia
Piekarnik
Tarka
krok po kroku
Przygotowanie
- Krok 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Krok 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.
- Krok 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Krok 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.
- Krok 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
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