Capesante e bacche di ginepro
(Thawing overnight), preparation 15 – 20 min
Serves 2 - 3
Pardon my Italian. I had such a wonderful scallop starter in Lucca two years ago that I want to name this dish in Italian. The appetizer in the old town was flavored with lemon, herbs and anchovy sauce; this is my own recipe. Scallop isn’t my favorite shellfish but it’s distinct in flavor and earns experimentation. In my opinion, sweetish scallops benefit from the bitterness of juniper berries.
Sauce ingredients (Hollandaise variant)
4 egg yolks
Zest of 1 lime, shredded
1 teaspoon strong mustard
1/4 – 1/2 teaspoon salt (depending on whether the butter is unsalted or not)
1/2 jalapeño pepper, cut into shreds
1,5 dl (approximately 150 g) of melted, hot butter
Put the egg yolks, lime zest, salt and shredded jalapeño in a blender and mix. Melt the butter carefully in the microwave or on the hob. Restart the blender and pour the melted butter slowly in until the mixture looks smooth. You can do this by whisking vigorously by hand, too. Pour into a pitcher and cover with foil.
Thaw the scallops in the fridge overnight, (if frozen). Pull the tiny, chewy side muscles out if they’re still attached. Rinse the scallops lightly and pat-dry thoroughly. Let them drain wrapped in kitchen paper/paper towel for 10 minutes before cooking.
Scallops
8 - 10 frozen or fresh prepared scallops
20 juniper berries, crushed in mortar
1/4 teaspoon salt
1 teaspoon dried roasted onion flakes
2 tbsp macadamia nut oil or evoo
Mix the juniper berries, salt, onion flakes and oil in a bowl and turn the scallops over in the mixture. Brown the scallops on high heat in 2 tbsp oil for a minute or two on each side until they brown slightly and turn opaque.
Serve with pea shoots, deskinned mandarin/tangerine segments and a glass of Prosecco. Serve the sauce in a pitcher for self-dosage.
(Thawing overnight), preparation 15 – 20 min
Serves 2 - 3
Pardon my Italian. I had such a wonderful scallop starter in Lucca two years ago that I want to name this dish in Italian. The appetizer in the old town was flavored with lemon, herbs and anchovy sauce; this is my own recipe. Scallop isn’t my favorite shellfish but it’s distinct in flavor and earns experimentation. In my opinion, sweetish scallops benefit from the bitterness of juniper berries.
Sauce ingredients (Hollandaise variant)
4 egg yolks
Zest of 1 lime, shredded
1 teaspoon strong mustard
1/4 – 1/2 teaspoon salt (depending on whether the butter is unsalted or not)
1/2 jalapeño pepper, cut into shreds
1,5 dl (approximately 150 g) of melted, hot butter
Put the egg yolks, lime zest, salt and shredded jalapeño in a blender and mix. Melt the butter carefully in the microwave or on the hob. Restart the blender and pour the melted butter slowly in until the mixture looks smooth. You can do this by whisking vigorously by hand, too. Pour into a pitcher and cover with foil.
Thaw the scallops in the fridge overnight, (if frozen). Pull the tiny, chewy side muscles out if they’re still attached. Rinse the scallops lightly and pat-dry thoroughly. Let them drain wrapped in kitchen paper/paper towel for 10 minutes before cooking.
Scallops
8 - 10 frozen or fresh prepared scallops
20 juniper berries, crushed in mortar
1/4 teaspoon salt
1 teaspoon dried roasted onion flakes
2 tbsp macadamia nut oil or evoo
Mix the juniper berries, salt, onion flakes and oil in a bowl and turn the scallops over in the mixture. Brown the scallops on high heat in 2 tbsp oil for a minute or two on each side until they brown slightly and turn opaque.
Serve with pea shoots, deskinned mandarin/tangerine segments and a glass of Prosecco. Serve the sauce in a pitcher for self-dosage.
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