Scallops with red and yellow pepper sauce
If you cook the scallops too much they will become tough, so just give them a quick dipping
How to make it
1
Slice the roasted peppers
2
Sprinkle salt on the scallops and fry them in a hot frying pan. Once browned, turn them over, add A, and let the alcohol evaporate
3
Once the alcohol has evaporated, add the green peppers from step 1 and B. Once the scallops are cooked, remove them and simmer for a bit before adding the butter to make the sauce
4
Place the scallops on a plate, pour the sauce over them and sprinkle with parsley
Materials1 person
-
- Roasted red and yellow
- 30g
-
- Scallops
- 4 sheets
-
- salt
- A little
-
[A]
- White wine
- 20cc
-
- Vermouth sake
- 20cc
-
[B]
- Chopped parsley
- 1/2 tbsp
-
- Tomato sauce
- 30cc
-
- Fresh cream
- 30cc
-
- butter
- 10g
-
- parsley for garnish
- 1 tsp
[PR]
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