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Flower Lotus Root and Scallop Carpaccio

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Quelle: Recommended by CookPal

  • 1,300 Min
  • 2 Portionen
  • $15

ZUTATEN

  • Seafood

    • 🦪 120g sashimi-grade scallops
    • 🧡 2 tbsp salmon roe

  • Vegetables

    • 8cm lotus root
    • 1 pack radish sprouts

  • Seasoning

    • 100cc plum vinegar
    • 🍬 2 tbsp sugar
    • 🧂 1/4 tsp salt
    • 1.5 tbsp olive oil
    • 🥢 1/2 tbsp soy sauce
    • 1/4 tsp yuzu pepper

SCHRITTE

1

Peel the lotus root and cut it in half horizontally. Shape it into flower-like pieces by trimming around the holes, then slice into 5mm thick pieces.

2

Place the plum vinegar, sugar, and salt into a storage bag and mix well.

3

Boil water in a pot, add a splash of vinegar (optional) and the lotus root slices. Cook for 1 minute, then drain.

4

Add the boiled lotus root slices to the storage bag, seal tightly, and refrigerate for half a day until they turn pink.

5

Slice the scallops horizontally into 2–3 pieces each.

6

Trim the radish sprouts by cutting off the roots and halving them.

7

Mix olive oil, soy sauce, and yuzu pepper in a bowl to make the dressing.

8

Arrange the pink lotus root slices and scallops on a plate. Top with radish sprouts and sprinkle salmon roe. Serve with the dressing on the side.

NÄHRSTOFFE

Pro 1 Portion

🔥

150

Kalorien

  • 10g
    Protein
  • 12g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

Use fresh scallops for the best flavor and texture.Prepare the lotus root slices a day ahead for convenience.Serve chilled for a refreshing appetizer.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.