Scallop butter soy sauce saute with carotte rapees

24

Ingredients

  • 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:
★★☆☆☆

Directions

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♪

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