John Myers
Contents
show
Scallops & Wasabi
The perfect scallops & wasabi recipe with a picture and simple step-by-step instructions.
For the sauce:
- 2 Pc. Shallots chopped
- 0,25 Pc. Garlic cloves chopped
- 2 tbsp Flour
- 1 shot Cognac
- Salt and pepper
- 200 ml White wine
- 200 ml Broth
- 2 tsp Wasabi powder
- 0,5 tsp Vinegar
- 0,5 tsp Green food coloring
For the “crust”:
- 30 g Unsalted peanuts
- 30 g Wasabinut
For the cream cheese rolls:
- 100 g Cream cheese
- Spring roll dough
- Salt and pepper
- 1 tsp Wasabi powder
- 1 Splash Lemon juice
Sauce:
- Sweat the shallots with the garlic in a saucepan with rapeseed oil. Dust with flour. Deglaze with white wine and a little cognac. Then add the broth. Let it reduce for about 12 minutes. Season to taste with salt and pepper. Mix the wasabi powder with ½ teaspoon vinegar to a paste and add to the sauce. Pass through a sieve. Then froth up with a hand blender before serving.
Wasabi “crust”:
- For the “crust” into which the scallops are then pressed, simply put normal peanuts and wasabi nuts in a plastic bag and chop them up with a rolling pin. Then dip the scallops upside down once and press them down. Serve with the “crust side” facing up.
Cream cheese rolls:
- Wrap the spring roll pastry sheets around the rolls and bake at 160 ° for 15 minutes until golden brown. Season the filling to taste. I found the spraying with a nozzle to be tedious, so fill it in a silicone mold, let it freeze briefly, put it in the roll and let it thaw for 8 minutes at room temperature.
Facebook Comments