Marinated scallops
After boiling the red core radish, do not take it in water, but soak it in the marinade while it is still hot. The taste soaks well.
How to make it
1
Heat the olive oil, garlic and hawk claws in a pot, and when the garlic turns fox-colored, add A and heat for 3-4 minutes to remove any alcohol and add versatile green onions.
2
Salt and pepper on both sides of the scallops and cook in a frying pan with olive oil.
3
Boil the red core radish in salted water for 1 minute.
4
Add [2] and [3] to [1] and mix roughly, and once the heat has subsided, cool in the fridge for about an hour.
5
Place on a plate and pour in parsley, all-purpose green onions and olive oil.
Materials 4 people
-
- Scallops
- 8
-
- Chop red radish
- 70g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Aldoino Extra Virgin
Oil for
Marinade
- 3 tablespoons
-
-
- chopped garlic and marinated liquid
- 1 tsp
-
- For marinated hawk claws
- 1 bottle
-
- Green onions versatile green onions, chopped edges
- 2 tbsp
-
- For minced parsley
- Appropriate amount
-
- green onions for cutting edges and finishing
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
[A]
- White wine
- 60ml
-
- White wine vinegar
- 2 tbsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Anchovy coarse
- 20g
-
- Caper crude
- 25g
-
- Mince parsley
- One Pick
-
- salt
- A little
[PR]
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