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Ingredientes
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Salt
- 1 x Red pepper, roasted, skinned and sliced
- 2 Tbsp. Extra virgin olive oil
- 3 dsh Tabasco sauce, (3 to 4)
- 6 x Scallops, cut in half horizontally
- 2 Tbsp. White wine
- 2 Tbsp. Fish stock
- 2 Tbsp. Double cream
- 55 gm Butter
- 2 Tbsp. Blackbean sauce
- 1 pch sugar
- 115 gm Udon noodles, cooked
Direcciones
- Heat the red wine vinegar and salt together in a pan. Add in the pepper and simmer for 1 minute. Drain the peppers and return them to the pan. Add in one Tbsp. of the extra virgin olive oil and the Tabasco and reheat for 1-2 min.
- Heat the remaining extra virgin olive oil in a wok. Add in the scallops and stir-fry for 1-2 min. Stir in the peppers and fry for a further minute or possibly till the scallops are just cooked. Season.
- Meanwhile reduce the wine, fish stock and cream for 2-3 min or possibly till thickened. Add in the cooking juices from the scallops and peppers and reduce for a further minute. Beat in the butter and season with salt and pepper.
- In a wok heat the blackbean sauce with the sugar. Add in the noodles and stir-fry for 1-2 min or possibly till heated through.
- To serve:Using a cooking ring, layer the scallops and peppers finishing with a layer of scallops. Pile the noodles on the centre of a plate, place the tower of scallops on top and spoon the cream sauce around.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 911 | |
| Calories from Fat 698 | 77% |
| Total Fat 79.2g | 99% |
| Saturated Fat 35.8g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 7707mg | 321% |
| Potassium 876mg | 25% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.49g | 4% |
| Protein 31.46g | 50% |
