- 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)
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♪