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Scallops with Ponzu Jelly

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 90 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Seafood

    • 🦪 150g sashimi-grade scallops

  • Vegetables

    • 🌱 20g frozen edamame
    • 2 small edible chrysanthemums

  • Marinade

    • 🧂 Pinch of salt and pepper
    • 🍋 1 tbsp lemon juice
    • 1 tbsp olive oil

  • Ponzu Jelly

    • 2 tsp ponzu sauce
    • 1/2 tsp Japanese dashi powder
    • 💧 250ml water

  • Gelatin

    • 5g powdered gelatin
    • 💧 2 tbsp cold water

PASSOS

1

Defrost the edamame and remove the beans from the pods.

2

Sprinkle powdered gelatin over cold water in a bowl and let it bloom.

3

In a bowl, mix scallops, edamame, and marinade ingredients. Cover and refrigerate until ready to serve.

4

Heat water and dashi powder in a small pot over medium heat. Once boiling, remove from heat and stir in ponzu sauce and bloomed gelatin. Pour into a tray and refrigerate for 30 minutes to 1 hour until set.

5

Lightly break the jelly with a fork. Plate the jelly, scallops, edamame, and garnish with chrysanthemum petals.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh sashimi-grade scallops for the best flavor.Edible flowers add a touch of elegance but can be omitted if unavailable.Prepare the jelly in advance to save time during plating.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.