Sauteed scallops with paprika puree
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.
Add A and simmer for another 20-30 minutes.
Place it in a bowl filled with ice water to remove the rough heat, place it in a blender and strain it.
Add the fresh cream and reheat, then add butter and salt. Once the butter melts, the puree is complete.
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.
Combine the finishing herbs in a bowl and mix them with French dressing and lemon juice.
Place the puree from [4] on a plate and arrange sauteed scallops. Place [6] on top and pour in olive oil.
-
- onion thinly sliced
- 140g (approx. 1/2 pieces)
-
- salt
- A little
-
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- minced garlic
- 1 tsp
-
[A]
- bell peppers (roasted and peeled)
- 3 pieces
-
- water
- 100ml
-
- Bouillon Cube
- 1 piece
-
- Fresh cream
- 50ml
-
- butter
- 15g
-
- salt
- A little
-
- Scallop sauté
- 6 pieces
-
- salted scallops
- A little
-
- with coarsely ground black pepper Sautéed scallops
- A little
-
-
olive
oil
extra virgin olive oil.
- 2 tbsp
-
olive
oil
-
- butter Sautéed scallops in
- 5g
-
- dill For
- Appropriate amount
-
- Parsley Chervil - Finishing
- Appropriate amount
-
- arugula For
- Appropriate amount
-
- watercress For finishing with
- Appropriate amount
-
- Basic French dressing for finishing
- A little
-
- Lemon juice for finishing
- A little
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
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