We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Capesante allo Yuzu

Capesante allo Yuzu

  • Dosi per 2 persone
Valutato da 36 persone
Clicca per valutare la ricetta:

Abbinate un sapore classico della cucina giapponese ai frutti di mare con la nostra ricetta per capesante allo yuzu. Lo yuzu, così come il sake, la salsa di soia, i semi di sesamo e altri condimenti presenti in questa ricetta, esaltano il gusto umami delle capesante senza comuqnue sopraffarlo. Una ricetta da servire sia come antipasto che come piatto principale.

Ricetta di Great British Chefs

Ingredienti

4 scallops, in their shells
2 tsp yuzu paste
3 tbsp of water
10g of dried wakame
2 tbsp of rice wine vinegar
1 tbsp of sake
1 tbsp of soy sauce
1/2 tsp caster sugar
2 tbsp of oil
1 tsp black sesame seeds

Preparazione

  1. Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side.
  2. Make the marinade by putting yuzu paste into a deep saucer. Spoon the water over the yuzu paste, and use the back of a teaspoon to mix it together.
  3. Place the scallops in the marinade for 10 minutes, turning them over half way through.
  4. Next, bloom the dried wakame by putting it in a dish and covering it with warm water.
  5. Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy sauce and caster sugar.
  6. Heat the oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan.
  7. To serve, toss the seaweed in the dressing and divide it between 4 scallop shells. Place a scallop on each seaweed bed and garnish with the sesame seeds. Serve immediately.

ACQUISTA GLI INGREDIENTI

AGGIUNGI TUTTI