INGREDIENTS

  • 5 scallops
  • 4 radishes
  • Soya shoots
    *Fort he jalapeño pepper emulsion:

 

PREPARATION

Fort he jalepeño emulsion:  First, preheat the oven at 356º F . Later, introduce the jalapeños 25 minutes. Once it is cooked, it is important to clean the seeds to avoid the spicy.

Later, use  Turmix and mix the jalapeños, add 3 coffee mugs of olive oil and 1 egg.  Crush it until the sauce is creamy.

Cut the scallops and the radishes into fine slices. Use a shallow dish and put the scallops and radishes, on top put some soya shoots and dress it with The Palace Blend EVOO. The emulsion will be on the side.

Add comment

Name
E-mail
Website
Comment