Bereiding Warm the red pepper juice over medium heat in a small saucepan. Stir in the mustard and balsamic vinegar and reduce by half. Of the heat whisk in the butter, one piece at a time. Check the seasonings. Keep warm. Separate the gravadlax slices and keep at room temp. ready for use. Heat the clarified butter in a large skillet (to hold all the scallops) over medium to high heat. Saute the scallops for 1 minute on one side or till nicely browned; turn over and saute for another 60 seconds until warmed through. Plating: Fan mango slices on side of plate; place 3 tbsp of warm sauce in 3 spots on the plate; wrap the scallops with the gravadlax slices and place on top of the sauce- pools
Dit recept is toegevoegd op: 07-02 2008
Opmerking Since the gravadlax slices are at room temp., one has to work fast when plating the dish.
