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

5.0 1 valutazione

Prep. 15min

Totale 35min

24 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 166.8 mg

Proteine 3.5 g

Calorie 423.5 kJ / 101.2 kcal

Grassi 9 g

Fibre 0.6 g

Grassi saturi 5.4 g

Carboidrati 2.3 g

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Presente anche in

Chef favourites (part 2) 8 ricette
Australia e Nuova Zelanda

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