vrijdag 22 november 2013

Red cabbage and green kohlrabi salad and Scallops (Kopie)

Red cabbage and green kohlrabi salad
1 small head red cabbage
2 small green kohlrabi
2 tbs good olive oil
2-3 tbs yuzu rice vinegar
1/2 tsp sesame oil (optional)
Sea salt and black pepper
Black sesame seeds to garnish

Thinly slice cabbage and kohlrabi or shred in a food processor. Combine dressing ingredients and seasonings. Sprinkly with most of the black sesame seeds, reserving some for scallops. Lightly dress cabbage and kohlrabi. Portion among plates.

6-8 jumbo scallops
Wondra flour
Olive oil (approximately 1 tbs)
Sea salt and freshly ground black pepper

Pat scallops dry. Dredge in Wondra flour. Season with salt and pepper. Heat olive oil to coat pan over medium-high heat. Sear scallops in batches on both sides until barely opaque (will take between 1 - 2 minutes per side depending on size and heat, watch closely). Remove from heat. Place 2-3 scallops on each plate. Sprinkle with black sesame seeds.

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