Grilled scallops with stir-fried rape flowers sauce
Be careful as scallops will become hard if overcooked.
How to make it
1
Boil water, add a pinch of salt, and boil the rape flowers for 1.5 to 2 minutes.
2
Remove in a colander, remove the heat and cut it into 1cm wide pieces.
3
Heat [A] in a frying pan and fry it to loosen the anchovies. Once the garlic smells, add the rapeseed flowers and fry.
4
Add [B] and stir-fry until the moisture is removed.
5
Sprinkle a little salt and black pepper on the scallops and pour 1 tablespoon of olive oil over it.
6
Heat the grill pan and grill the seasoned scallops for one minute on each side, then brown them.
7
Place the fried rape flowers in the center of the dish and place the grilled scallops on top. Topped with decorative vegetables (such as rape buds, siblets, etc.), and pour lemon juice and olive oil to complete the meal.
4 dishes in ingredients
-
- Rape blossoms
- 100g
-
- salt
- A pinch
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Eagle's Claw
- 1/2
-
- Anchovy filet
- 1 fish
-
[B]
- Bouillon soup
- 50cc
-
- Salt and pepper
- Small amount
-
- Scallops
- 4 pieces
-
- salt
- Small amount
-
- Coarsely smelt black pepper
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Decorative vegetable finish
- Small amount
-
- For finishing lemon juice
- Small amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Small amount
-
Olive oil
finishing
[PR]
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