Scallop Steak, Cauliflower Puree, Vierge Sauce - Scallop Steak,
Hello, I'm Chance Kitchen. Today's dishes are grilled scallop and vierge sauce! Try the fresh bierge sauce made with tomato, calamata olive, lemon, and extra Virgin olive oil, soft cauliflower puree, and salty temple at once
2 serving
Within 30 minutes
찬스키친
Ingredients
  • scallop
    6ea
  • Tomato
    1ea
  • Charlotte.
    1/2ea
  • Lemon
    1/2ea
  • Olive
    5g
  • Extra Virgin Olive Oil
    10ml
  • cauliflower
    20g
  • vegetable.
  • Carrot
    piece
  • vegetable.
Video
Cooking Steps
STEP 1/9
Remove the top of the tomato and add a cut and blanch slightly in boiling water to remove the skin.
STEP 2/9
Cut lemon, calamata olives and tomatoes into 2mm dice.
STEP 3/9
-
STEP 4/9
Chop up the shallots.
STEP 5/9
Mix tomatoes, lemons, calamata olives, shallots, extra-vergine olive oil and salt to make the vierge sauce.
STEP 6/9
Heat the pan and bake the temples.
STEP 7/9
Place the vierge sauce on a plate in an empty circle.
STEP 8/9
Place cauliflower puree on empty circular area and place scallop temples.
STEP 9/9
Decorate it with hallyeonhwa leaves, carrot leaves, and edible flowers.
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