Sauteed scallops with paprika puree
When frying onions in [1], adding salt will bring out moisture, making it easier to fry and bring out the umami flavor.
How to make it
1
Put olive oil and garlic in a small pot and heat it, then add the onion and salt and fry over low heat until soft.
2
Add A and simmer for another 20-30 minutes.
3
Place it in a bowl filled with ice water to remove the rough heat, place it in a blender and strain it.
4
Add the fresh cream and reheat, then add butter and salt. Once the butter melts, the puree is complete.
5
Heat the olive oil in a frying pan and cook the scallops. Once browned, turn it over, wipe off any excess olive oil with paper, and add butter to the aroma.
6
Combine the finishing herbs in a bowl and mix them with French dressing and lemon juice.
7
Place the puree from [4] on a plate and arrange sauteed scallops. Place [6] on top and pour in olive oil.
Materials 1 person
-
- Thinly sliced onion
- 140g (approx. 1/2 pieces)
-
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
[A]
- Paprika (red and yellow) *Baked and peeled
- 3 pieces
-
- water
- 100ml
-
- Bouillon Cube
- 1 piece
-
- Fresh cream
- 50ml
-
- butter
- 15g
-
- salt
- A little
-
- Sautéed scallops
- 6 pieces
-
- salted scallops
- A little
-
- Sautéed coarsely smelt black pepper scallops
- A little
-
-
Sauteed scallops in
olive , Ardoino extra virgin
- 2 tbsp
-
Sauteed scallops in
olive
-
- butter scallops
- 5g
-
- For dill
- Appropriate amount
-
- Parsley Cerville for finishing
- Appropriate amount
-
- For finishing arugula
- Appropriate amount
-
- For watercress
- Appropriate amount
-
- basic French dressing finish
- A little
-
- For finishing lemon juice
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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