Grilled scallops with stir-fried rape flowers sauce
Be careful not to overcook the scallops as they will become tough
How to make it
1
Bring water to a boil, add a pinch of salt, and boil the rape blossoms for 1.5 to 2 minutes
2
Place in a colander, let cool, then cut into 1cm pieces
3
Heat [A] in a frying pan and fry the anchovies until they are loosened. When the garlic becomes fragrant, add the rape blossoms and continue frying
4
Add [B] and stir-fry until the water evaporates
5
Sprinkle a little salt and black pepper on the scallops and drizzle with 1 tablespoon of olive oil
6
Heat a grill pan and grill the seasoned scallops for 1 minute on each side until browned
7
Place the fried rape blossoms in the center of the plate, then place the grilled scallops on top. Garnish with vegetables (rape blossom buds, chives, etc.), and drizzle with lemon juice and olive oil to complete
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 fillet
- 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
-
- For finishing decorative vegetables
- Small amount
-
- For finishing lemon juice
- Small amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Small amount
-
Olive oil
finishing
[PR]
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