Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)

5.0 2 évaluations

Prép. 15min

Total 35min

24 portions

Ingrédients

garlic cloves
2
fresh chives
1 tsp
lemon zested and juiced
1
unsalted butter cut into pieces
250 g
white (shiro) miso paste
20 g
Japanese pickled ginger thinly sliced
10 g
light soy sauce
5 g
vegetable oil
5 g
warm water
10 g
fresh scallops half shell, cleaned and pat dried with paper towel
24
rock salt to serve on
500 g
wakame salad (see Tip)
50 g
baby pickled capers
10 g
fresh coriander leaves only
½ bunch
lime wedges, to serve
lemon wedges, to serve
fresh crusty bread to serve

Niveau

facile

Infos nut. par 1 portion

Sodium 166.8 mg

Protides 3.5 g

Calories 423.5 kJ / 101.2 kcal

Lipides 9 g

Fibre 0.6 g

Graisses saturées 5.4 g

Glucides 2.3 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites (part 2) 8 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Traditional French chocolate canelé

49h

Prawn bisque with lemon myrtle (Andrew Fielke)

55min

Italian sausages

40min

Almond milk powder

30min

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55min

Vegetable liquid stock (TM6)

3h 15min

Sous vide asparagus with poached eggs (TM5)

1h 5min

Rava payasam

50min

Kimchi butter

1h 10min

Sweet and sour prawns

1h

Prawn yakisoba (TM6 only)

35min

Sous vide chicken ballotine with red capsicum sauce (TM6)

2h 5min