Seared Hokkaido Jumbo Scallop, Avocado Puree, Yuzu vinaigrette
Ingredients: (To Serve 1)
| Green salad | 40g |
| Cherry tomato | 10g |
| Avocado | 80g |
| Lemon juice | 4 teaspoons |
| Scallop | 1 piece |
| Salmon roe | 10g |
Seasonings:
| Salt | ¼ teaspoon |
| Olive oil | 1 teaspoon |
| Yuzu vinaigrette | 2 teaspoons |
| Balsamic vinegar | 1 teaspoon |
Cooking Method:
| 1. | Wash green salad and set aside. |
| 2. | Wash the cherry tomatoes and cut in half. Set aside. |
| 3. | Wash the avocado, take out its flesh and mix until a purée is formed, then add lemon juice. Set aside. |
| 4. | Heat a wok and pour in the olive oil. Pan fry the scallop until it is 50% cooked. Add salt, then take out and set aside. |
| 5. | Put the ingredients on a plate in the following order: avocado purée, green salad, cherry tomato, scallop and salmon roe. |
| 6. | Pour yuzu vinaigrette and balsamic vinegar on top. |
Per serving:
| Energy(kcal) | 219 |
| Carbohydrate(g) | 11 |
| Protein(g) | 7 |
| Fat(g) | 17.6 |
| Sugar(g) | 2.4 |
| Sodium(mg) | 518 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Corner18.
