| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Turner’s, Tour, Of, Hong, Kong |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Salt |
| 1 |
|
Red pepper; roasted, skinned |
|
|
; and sliced |
| 2 |
tb |
Olive oil |
| 3 |
ds |
Tabasco sauce; (3 to 4) |
| 6 |
|
Scallops; cut in half |
|
|
; horizontally |
| 2 |
tb |
White wine |
| 2 |
tb |
Fish stock |
| 2 |
tb |
Double cream |
| 55 |
g |
Butter |
| 2 |
tb |
Blackbean sauce |
| 1 |
|
Pinches sugar |
| 115 |
g |
Udon noodles; cooked |
INSTRUCTIONS
SCALLOPS
SAUCE
BLACKBEAN NOODLES
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.
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