estado do tempo
Today is thursday 10 july, it is 16ºC and slightly cloudy in Santiago

83/ Variegated covered in pork rind on Irish moss

Ingredients

1 variegated scallop
6 g pork rind
Salt
10 g Irish moss
10 ml olive oil
Soy
5 g tempura flour
3 g water

Recipe

Clean and wash variegated scallop, scraping shell if necessary.
Open and cut nerve attaching it to shell, remove body, clean waste, wash and dry.
Crush pork rind to produce small granules.
Put olive oil in pot, heat at 180o.
Add salt to variegated scallop, dip in tempura and then in crushed pork rind.
Fry for a few seconds until souffled, remove and strain fat.
Wash moss well and dress with a few drops of soy sauce.

Presentation

Place moss salad on shell, with fried variegated scallop on shell.

Categories: Sea food Ratings: 5
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