Okra and scallops with mayonnaise
The key is not to overcook the scallops. They are meant to be eaten as sashimi, so they taste best when they are half-cooked
How to make it
1
Add 2 teaspoons of salt to the okra and rub well. Boil for 3 minutes, then drop into ice water to prevent the color from changing, and cut in half diagonally
2
Cut the onion into thin slices along the grain, wrap it in a cloth, and rinse thoroughly with water to remove the spiciness and drain
3
Bring water to a boil, add 1 teaspoon of salt (not included in the recipe), add the scallops, and boil for 1.5 minutes, then drop into ice water to cool and cut into 4 pieces
4
Place the okra, onion, and scallops in a bowl, add [A], and mix well
5
Place on a plate and top with tomatoes and green onions
Ingredients for 3 people
-
- okra
- 10 pieces
-
- salt
- 1 tsp
-
- Onion
- 50g (1/4 piece)
-
- Scallops for sashimi
- 5 pieces (130g)
-
[A]
- Fruit tomatoes, diced 3mm
- 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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