Okra and scallops with mayonnaise
The key is not to overboil the scallops. It's for sashimi, so it's delicious to finish it in half-fresh.
How to make it
1
Add 2 teaspoons of salt to the okra and rub it well, boil for 3 minutes, then drop it in ice water, turn it off, and cut 1/2 diagonally.
2
Slice the onion into thin slices along the fibers, wrap it in a soaking solution, rub it thoroughly with water, remove the spiciness and drain it.
3
Boil water, add 1 teaspoon salt (not included), add scallops, boil for 1.5 minutes, then drop in ice water, let cool, and cut into 4 equal parts.
4
Put okra, onion and scallops in a bowl, add [A] and mix well.
5
Place on a plate, place the tomatoes for toppings and clams to finish.
Ingredients for 3 people
-
- okra
- 10 bottles
-
- salt
- 1 tsp
-
- Onion
- 50g (1/4 pieces)
-
- For scallops
- 5 pieces (130g)
-
[A]
- Fruit tomatoes 3mm cubes
- 10g
-
- Italian parsley chopped
- 1 tsp
-
- Worcester sauce
- 1/2 tsp
-
- Tabasco
- A few drops
-
- Lemon juice
- 1/2 tbsp
-
- salt
- 1/2 tsp
-
- mayonnaise
- 30g
-
- capers
- 10g
-
- Balsamic Vinegar
- 1/2 tsp
-
- Fruit tomato finishing, cubes
- Small amount
-
- Small cut for assatsuki
- Small amount
[PR]
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