Marinated scallops
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
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Olive oil marinade liquid
- 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
-
- For finishing olive oil
- Appropriate amount
-
[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
