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19 March 2014
ricetta di gamberi e cappesante con pompelmo rosa
snaidero_1

LANGOUSTINES AND SCALLOPS, DRESSED WITH A CORAL AND PINK GRAPEFRUIT EMULSION

Today we decided to test ourselves with the delicious shrimp and scallop recipe.

Today we decided to test ourselves with the delicious shrimp and scallop recipe. We reinterpreted it to give a touch of spring that will impress even the most sophisticated of palates.

INGREDIENTS:
2 pink grapefruits
100 g of sugar cane
chili powder
½ dl cointreau liquor
toasted almonds
freshly ground pepper
16 medium shrimp
8 fresh scallops
16 thin slices of bacon
chives
extra virgin olive oil

PREPARATION:
Peel the shrimp. Wrap the shrimps in the bacon and marinate in salt, olive oil and chives. Sear the scallops for 1 minute on a non-stick pan. Steam the shrimp for 4 minutes at 100 degrees. Combine the ingredients in the saucepan with grapefruit juice, brown sugar, Cointreau and chili powder. Let the mixture reduce for 2 minutes over a low flame to create a light syrup. Combine the scallops and oil into the saucepan. Season with chives. Garnish with toasted almonds and pepper.

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