Scallop butter soy sauce saute with carotte rapees

• 6 pieces raw scallop
  *Sprinkle with salt and wipe off the water
• Salt (a little)
• 1 tbsp sake
• 1 tbsp soy sauce
• 10g butter
• 2 tsp salad oil
• 1 carrot　*Shred
• 1-2 leaves red cabbage *Shred
• 20g dried raisins *chopped
• a)1 tbsp olive oil
• a)1 tbsp lemon juice
• a)salt (2 dashes)
• 2 radish
• black pepper
• dill (dash)

YIELD:
Serves 2 

TOTAL TIME:
30 minutes

COST:
middle

DIFFICULTY：
★★☆☆☆

1 Cut the red cabbage into julienne, rub it with salt, and squeeze the water after 10 minutes.
　Peel and cut the carrots thinly.
　Cut the raisins into 5 mm squares.

2 Add all (1) and (a) to the bowl and mix to complete the carotte rapees♪
　Let it sit in the fridge until the marinade and ingredients are familiar.
　＊Of course you can eat it right away♪

3 Wash the radishes quickly and slice them into thin slices.
　＊The radish is for decoration, so you don’t have to♪
　Rinse the scallops quickly, sprinkle with salt and wipe off any water.
　Add salad oil to a frying pan and bake the scallops on medium heat for 1 minute each.
　Sprinkle with sake, cover and steam for 1 minute.
　Remove the lid, sprinkle the soy sauce, add butter, roll until the butter melts, and entangle it.

4 Flatten the carotte rapees on a plate and line up the radishes.
　Serve the scallops in (3) and decorate with black pepper and dill to complete♪