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.
people4
-
- Scallops
- 8
-
- Red radish, cut into ginkgo
- 70g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Marinating
Olive Oil for
Aldoino Extra Virgin
- 3 tablespoons
-
Marinating
Olive Oil for
-
- Minced garlic for marinade
- 1 tsp
-
- the chili pepper marinade
- 1 bottle
-
- Green onions (scallions) - finely chopped
- 2 tbsp
-
- parsley for garnish
- Appropriate amount
-
- Green onions (scallions), finely chopped, for garnish.
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
-
[A]
- White wine
- 60ml
-
- White wine vinegar
- 2 tbsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- anchovies Roughly chopped
- 20g
-
- capers Coarsely chopped
- 25g
-
- parsley Chopped
- One Pick
-
- salt
- A little
[PR]
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