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Pilgrimsmusslor med yuzu

Pilgrimsmusslor med yuzu

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Betyg av 36 personer
Betygsätt detta recept:

Prova detta recept på pilgrimsmusslor med yuzu och ge dina skaldjur en klassisk japansk smak. Yuzun, saken, sojasåsen, sesamfröna och kryddorna i detta recept passar fint till den umamirika smaken av pilgrimsmusslorna, samtidigt som dess smak inte överskuggas. Servera dem till förrätt eller huvudrätt.

Detta recept kommer från Great British Chefs


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

Så här gör du

  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.