Scallops are so tender and tastefull. It gives me a sence of luxery when I eat them. When using such a rich ingredient I love to keep it as pure as possible.It really doesn't need much.
I kept most of the ingredient close to the origin from the scallop.
I hope you like this.
|Nr of people||2|
|Preperation time||± 10 min|
|Nr of steps involved||4|
|Nr of ingredients||7|
|1 Tsp||Kombu seaweed sprinkle|
|0.5 Tsp||Chili flakes|
|1 Tbsp||Olive Oil|
Fry the sage crispy in a little bit of olive oil, when crispy decorate your plate.
In de same oil fry the scallops, on medium heat. Make sure they stay soft in the middle. Depending how big they are 2 minutes on each side
Lay them nicely on your plate
Fry the sea bacon on high heat for about twenty seconds each side. Make sure you flat them in the pan by pressing them down with a fork, spoon, glass or something flat. it's very important that your pan is really hot.
You now have all the ingredients fried so time for plating up. My picture shows all ingredients seperated but don't be scared to mix the greens as you like and put the scallops on top for the final step: sprinkle your dish with the chili flakes and the kombu seaweed and some drops or stripes of oil.
Made in less then ten minutes and hopefully you enjoy it as much as I did.