Tuesday, 24 January 2017

Scallops and King Prawns on Carrot

This is a recipe from a cooking magazine issue from the Canaries -and I love it!
This is fast food of the other kind. Delicious and quick to prepare. And it looks great on Instagram.

Very few ingredients are needed and you decide if you will have a bit of crunch, so use raw carrots or you want a soft bed to get the seafood on top, use boiled carrots.
I had boiled carrots left over from the day before, so these went on the bottom of my dish.

recipe for 1:
2 carrots
2 tsp rapeseed oil
1 tsp quince vinegar
salt and pepper and a pinch of sugar
1 tbsp chives
2 scallops
2 king prawns
1 tsp oil
1 tsp  butter
salt and pepper

Boil the carrots and let them cool down, the chop them into small chunks.
Clean the king prawns and take the intestines out.
Dry the scallops with a kitchen paper and season them with salt and pepper
Heat oil in the pan on high, get the scallops and prawn in, reduce the heat a little and add the butter. Fry  on each side a minute, that's it.
Use a 13 cm ring cutter and press the carrots in, top with the seafood and add the chives.

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