Scallop Skewers with Yogurt Dip and Caviar
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 100 grams Yogurt (0.1% fat)
- 100 milliliters Whipped cream
- 4 Tbsps Lime juice
- salt
- white peppers
- 1 generous pinch ground ginger
- 1 pinch Vanilla sugar
- hot-pepper sauce
- 6 Scallop (sashimi quality)
- Sea salt
- 75 grams Glass noodles
- 30 grams Enoki mushrooms
- 2 Tbsps grapeseed oil
- 1 Tbsp butter
- 1 Tbsp Caviar
Preparation steps
1.
For the dip: In a bowl, stir the yogurt with the cream, lime juice, ginger and vanilla sugar until thoroughly combined. Season with salt and pepper to taste. Season with Tabasco to taste. Refrigerate until ready to serve.
2.
For the scallops: Rinse the scallops, pat dry and leave or halved. Season with salt and pepper to taste. Thread 1-2 scallops onto each skewer.
3.
Cook the rice noodles according to package information. Wipe the mushrooms with a damp paper towel.
4.
For serving: Heat the oil and butter in a skillet. Add the skewers and sear until golden, about 2 minutes per side. Place the skewers on top of the cellophane and top each scallop with some caviar. Serve with the mushrooms and dip.
