CookPal AI
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Scallop and Ume Carpaccio

Coût $12, économiser $8

Source: Recommended by CookPal

  • 10 Min
  • 1 Portions
  • $12

INGRÉDIENTS

  • Seafood

    • 🦪 5 sashimi-grade scallops

  • Vegetables

    • 🧅 1/4 onion, thinly sliced
    • 1 shiso leaf, julienned
    • 1/2 myoga, julienned

  • Condiments

    • 1 umeboshi, finely chopped
    • 1 tsp vinegar
    • 1 tbsp olive oil
    • 🧂 Pinch of salt and pepper

ÉTAPES

1

Slice the scallops in half horizontally. Thinly slice the onion and soak in water to remove bitterness, then drain. Julienne the shiso leaf and myoga.

2

Remove the pit from the umeboshi and finely chop it until it forms a paste.

3

In a bowl, mix the umeboshi paste with vinegar, olive oil, and a pinch of salt and pepper to create the ume dressing.

4

Arrange the onion, scallops, myoga, and shiso on a plate, then drizzle the ume dressing over the top.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 12g
    Protéines
  • 5g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use sashimi-grade scallops for the best flavor and safety.Prepare the dressing in advance to save time during plating.Chill the scallops and vegetables for a refreshing dish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.