Christmas is about to begin and we are already thinking about what menus we will prepare to surprise our guests. Seafood is one of the best options for this festive season, and we at Oriental Market would like to offer you an oriental dish with one of the star ingredients: scallops. On this occasion, the scallop will be accompanied by snow peas (kinusaya), which are very rich in vitamin C because they are harvested while they are still growing. The quick sauté method and the addition of scallops make this recipe a great dish to keep the skin smooth and to help recover from fatigue. Are you up for this dish?
To prepare this recipe you will need the following ingredients: 200g snow peas, 200g scallops, 3 tablespoons sake, 1 tablespoon cornflour, salt and black pepper, 1 tablespoon vegetable oil, 15g fresh ginger, peeled and thinly sliced, 75ml dashi stock, 1 tablespoon rice vinegar and 1 tablespoon sesame oil.
Sake Junmai Daiginjo Sho-Une (HAKUTSURU). 300 ml
21,26 €
Sake Tokusen Junmai Ginjo (HAKUTSURU). 300 ml
9,49 €
Sake Koshino Kanchubai Tokubetsu. 720 ml
22,93 €
© Diseño web imacreste
Jengibre blanco en conseva (SUSHI KING) 1,5kg
5,69 €
Aceite de sésamo picante Japonés (KADOYA) 150ml
7,19 €
Jengibre rosa en conserva (SUSHI KING) 1,5Kg
4,99 €
Dashinomoto polvo de bonito (KON YEN) 160g
11,95 €
© Diseño web imacreste
To make it, proceed as follows: first remove the threads from the snow peas. Then cut the scallops horizontally in two and coat them with a spoonful of sake, the cornflour and a pinch of salt in a bowl. Heat a wok or large frying pan, add the vegetable oil and stir-fry the ginger slices to infuse the oil with their flavour. Sauté the scallops for 3 minutes and add the snow peas. Cook for a further 3 minutes. Add the dashi stock and bring the mixture to the boil. Then add the remaining sake, vinegar and sesame oil and bring back to the boil before finally turning off the heat. Season to taste and it’s ready to serve!
