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

5.0 3 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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites (part 2) 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Marinated white fish fillets with chermoula sauce and couscous salad

1h 10min

Steamed white fish with tomato and Indian spices

40min

Steamed salmon with garlic butter, potatoes & Italian salad

45min

Mediterranean seafood with tomato and fennel

30min

Wholemeal fish fingers with smashed beans (Diabetes)

35min

Fish pie

1h 15min

Seared tuna on chilli bean mash

35min

Deluxe seafood pie

1h

Prawn and mushroom crepes

50min

Smoked fish pot pie (Andy Allen)

1h 15min

Curry coconut fish with spiced lentils

30min

Layered meal: Broccoli pea soup, salmon and veggies

1h 25min

Tout montrer