Tower Of Scallops With Black Bean Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | T | Red wine vinegar |
| 1 | T | Salt |
| 1 | Red pepper, roasted skinned | |
| and sliced | ||
| 2 | T | Olive oil |
| 3 | ds | Tabasco sauce, 3 to 4 |
| 6 | Scallops, cut in half | |
| horizontally | ||
| 2 | T | White wine |
| 2 | T | Fish stock |
| 2 | T | Double cream |
| 55 | g | Butter |
| 2 | T | Blackbean sauce |
| 1 | Pinches sugar | |
| 115 | g | Udon noodles, cooked |
INSTRUCTIONS
Heat the red wine vinegar and salt together in a pan. Add the pepper and simmer for 1 minute. Drain the peppers and return them to the pan. Add one tablespoon of the olive oil and the Tabasco and reheat for 1-2 minutes. Heat the remaining olive oil in a wok. Add the scallops and stir-fry for 1-2 minutes. Stir in the peppers and fry for a further minute or until the scallops are just cooked. Season. Meanwhile reduce the wine, fish stock and cream for 2-3 minutes or until thickened. Add the cooking juices from the scallops and peppers and reduce for a further minute. Beat in the butter and season with salt and pepper. In a wok heat the blackbean sauce with the sugar. Add the noodles and stir-fry for 1-2 minutes or until heated through. To serve: Using a cooking ring, layer the scallops and peppers finishing with a layer of scallops. Pile the noodles on the centre of a plate, place the tower of scallops on top and spoon the cream sauce around. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1608
Calories From Fat: 873
Total Fat: 99g
Cholesterol: 262.5mg
Sodium: 8499.8mg
Potassium: 637.8mg
Carbohydrates: 142.2g
Fiber: 4.3g
Sugar: 2.4g
Protein: 32.2g