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Scallops & Pickles

Scallops marinated in mouth-watering citrus juice, served with crunchy pickles.

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
1/2 cauliflower
200g carrots
200ml white wine
100ml Yuzu juice
100ml white vinegar
100ml water
Pinch caster sugar
16 scallops
Pinch salt and pepper
1 bunch fresh herbs of your choice

Clean the cauliflower and cut the heads.

Peel the carrots and then cut them in julienne.

Make the marinade with the white wine, the yuzu juice, the white vinegar, the water and a pinch of sugar.

Divide the marinade into two little pans then as soon as it boils, throw the carrots in one pan and the heads of the cauliflower in the other one.

Wait for the marinade to boil and put the carrots and the cauliflower into two hermetically sealed boxes. Put the boxes for three hours in the fridge.

Cut the scallops in thin slices and put them in the plate, put on them the cauliflower and the carrots.

Season with the fleur de sel and the olive oil and decorate with the peels of the fresh herbs.

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