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Jellied scallop

3 servings

45 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

200.3

kcal

34g

grams

3.5g

grams

11g

grams

Ingredients

3servings

Scallop meat

500

g

Carrot

2

pc

Lemon

1

pc

Horseradish

to taste

Parsley

to taste

Gelatin

10

g

Egg white

0.5

pc

Fish broth

2

glass

Bay leaf

1

pc

Black allspice

to taste

Cardamom

to taste

Roots

to taste

Cooking steps

1
Boil the scallop for 1-2 minutes. Boil the carrot until cooked.
Required ingredients:
1. Scallop meat: 500 g
2. Carrot: 2 pieces

2
Prepare jelly: dissolve soaked gelatin in hot broth, mix in 0.5 egg white, add spices and roots, boil, and strain.
Required ingredients:
1. Gelatin: 10 g
2. Egg white: 0.5 piece
3. Fish broth: 2 glasss
4. Bay leaf: 1 piece
5. Black allspice: to taste
6. Cardamom: to taste
7. Roots: to taste

3
Slice the boiled scallop into circles, arrange it on a plate, fill the gaps with circles or stars of boiled carrots, and add 3-4 lemon slices.
Required ingredients:
1. Scallop meat: 500 g
2. Carrot: 2 pieces
3. Lemon: 1 piece

4
Pour meat with a layer of jelly 10-15 mm thick and cool it.
Required ingredients:
1. Gelatin: 10 g
2. Scallop meat: 500 g

5
Then cut into portions with a crinkled tool.

6
Sprinkle with parsley.
Required ingredients:
1. Parsley: to taste

7
Serve with horseradish.
Required ingredients:
1. Horseradish: to taste

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