Scallops in ginger seasoning, oriental style
1 serving
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
To prepare the seasoning, cut the peeled cucumber in half lengthwise, scoop out the seeds with a teaspoon, and cut into pieces 2.5 cm long.
2
Place cucumber slices in a colander and sprinkle with salt.
- Salt: to taste
3
Let it stand for 30 minutes.
4
Open the scallop shells, extract the mollusks, and separate the edible parts.
- Sea scallops: 8 pieces
5
Cut each mollusk into 2-3 pieces.
6
Set aside the orange roe.
7
Pound 4 star anise pods in a mortar, leaving one for decoration.
- Anise (star anise): 5 piece
8
Place pieces of mollusks and roe in a bowl and sprinkle with crushed star anise, salt, and pepper.
- Anise (star anise): 5 piece
- Salt: to taste
- Ground white pepper: to taste
9
Leave for 1 hour.
10
Wash the salted cucumber pieces in cold water, dry them on a napkin, and mix with ginger.
- Cucumbers: 1 piece
- Ginger root: 1 teaspoon
11
Add sugar, pour in vinegar and ginger juice, and mix.
- Sugar: 2 teaspoons
- Ginger juice: 2 teaspoons
- White wine vinegar: 3 tablespoons
12
Cover with a lid and let it steep.
13
In a deep skillet, melt butter, add slices of clams and orange roe, and sauté for 2-3 minutes, stirring constantly.
- Butter: 25 g
14
Place the fried shellfish on a plate and garnish with a whole star anise flower.
15
Sprinkle ginger and oregano seasoning around and top it with sesame seeds.
- Sesame seeds: to taste