The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy!
How about this one:
Scallops and Grapefruit!
Avg. 3.8/53 votos
Japanese
Tiempo para Cocinar:
Raciónes:5
Ingredientes
Scallops: 5~10 (depending on size. Use fresh raw ones, please!)
Grapefruit: 1
Wakame seaweed: as appropriate
Trefoil: 1 bsmall bunch (or any suitable green leaf vegetable)
Lemon juice: 2 tablespoons
Sugar: a little
Salt: a pinch
Light soy sauce: a little
Olive oil (EV): 4 tablespoons
Direcciones
Cut each scallop across the width into 2 or 3 slices. Heat some water to which you have added a little salt and Japanese sake (not included in ingredients). Dip the sliced scallops in it for a short time and drain them.
Cut the wakame seaweed into 2cm wide strips. Drop them in the hot water used for the scallops. Let them warm up, take them out and drain them.
Drop the trefoil in above hot water and leave theminside for 30 seconds. Take out. Drain thoroughly and cut into 2~3 cm long pieces.
Peel the grapefruit and cut wedges into 2 or 3 bits.
In a bowl, drop the lemon juice, sugar, salt, light soy sauce and mix well. Add olive oil little by little mixing all the time.
I serving plates, arrange the scallops, wakame, grapefruit, trefoil in that order twice (look at picture above).
Receta Japanese Cuisine: Scallops & Grapefruit
Japanese