Fried fried chicken
Use scallops that are suitable for sashimi, and the key is to cook them rare in the center. Be careful not to overcook them. Small butterbur sprouts are fine. Please also refer to this page for information on the ingredients used in this recipe
How to make it
1
Heat a grill pan. Sprinkle salt and white pepper on both sides of the scallops, then drizzle with olive oil and coat well
2
Place the butterbur sprouts in oil heated to 160°C and deep fry. The buds will gradually open, so place them flower-side down and cook thoroughly. Frying time should be around 2 minutes. Remove to a wire rack and drain the oil
3
Grill the scallops in a preheated grill pan, sprinkling with salt halfway through cooking, turning them over and cooking for a total of about 3 minutes
4
Place the scallops in a bowl and top with the deep-fried butterbur. Finish by drizzling olive oil over the dish and garnishing with lemon wedges
Ingredientsfor 6 people
-
- Fukinoto
- 6 pieces
-
- Scallop adductor muscle for sashimi
- 6 pieces
-
- salt
- A little
-
- White pepper
- A little
-
-
Ardoino
Extra Virgin Olive - A little
-
Ardoino
-
- Fried oil
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin
- A little
-
Olive Oil
for
-
- a lemon slice topping
- A little
[PR]
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