Ware Delicatessen - Sint-Jacobsvruchten uit de oven met brooddeeg
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Recipes in this Video
4 recipes
pescatarian
Ingredients
- ●8 fresh scallops
- ●1 ripe avocado
- ●1 lime (juiced)
- ●1 tbsp olive oil
- ●1/2 tsp sea salt
- ●1/4 tsp black pepper
- ●1 tbsp chopped fresh cilantro
- ●1 small red chili (finely chopped)
Instructions
- 1Carefully clean the scallops under cold running water and pat them dry with a paper towel.
- 2Slice the scallops into thin rounds and arrange them on a serving plate.
- 3Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 4Mash the avocado with lime juice, olive oil, sea salt, and black pepper until smooth but still chunky.
- 5Spread the avocado mixture over the scallops on the plate.
- 6Sprinkle the chopped cilantro and finely chopped red chili over the top for garnish.
- 7Drizzle with additional lime juice if desired.
- 8Serve immediately as a refreshing appetizer.
Equipment
sharp knifecutting boardserving platemixing bowl
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●1 lb scallops, cleaned
- ●4 cups dashi broth
- ●1 cup shiitake mushrooms, sliced
- ●1 cup bok choy, chopped
- ●2 green onions, sliced
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh ginger, grated
- ●1 clove garlic, minced
Instructions
- 1In a pot, bring the dashi broth to a simmer over medium heat.
- 2Add the sliced shiitake mushrooms and cook for about 5 minutes until tender.
- 3Stir in the chopped bok choy and cook for an additional 2 minutes.
- 4Add the scallops to the pot and cook for 3-4 minutes until they are opaque and cooked through.
- 5Stir in the soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper.
- 6Let the soup simmer for another minute to combine the flavors.
- 7Remove from heat and garnish with sliced green onions before serving.
- 8Serve hot in bowls.
Equipment
potknifecutting boardmeasuring cupsmeasuring spoons
Ingredients
- ●12 large sea scallops
- ●1/4 cup unsalted butter
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp garlic, minced
- ●1/2 tsp lemon juice
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 cup bread dough (store-bought or homemade)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a small saucepan, melt the butter over low heat.
- 3Add the chopped parsley, minced garlic, lemon juice, salt, and black pepper to the melted butter. Stir well and remove from heat.
- 4Roll out the bread dough on a floured surface to about 1/4 inch thick.
- 5Cut the dough into circles large enough to wrap around each scallop.
- 6Place a scallop in the center of each dough circle and spoon a little of the parsley butter mixture on top of each scallop.
- 7Fold the dough over the scallops to enclose them completely and pinch the edges to seal.
- 8Place the wrapped scallops on a baking sheet lined with parchment paper.
- 9Brush the tops of the dough with any remaining parsley butter.
- 10Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and the scallops are cooked through.
- 11Serve warm, drizzled with any remaining parsley butter.
Equipment
ovenbaking sheetparchment papersmall saucepanrolling pinknife
pescatarian
Ingredients
- ●1 lb scallops
- ●2 medium leeks, thinly sliced
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a bowl, combine the olive oil, lemon juice, salt, and black pepper to create a marinade.
- 3Add the scallops to the marinade and let them sit for about 10 minutes.
- 4While the scallops are marinating, prepare the leeks by rinsing them thoroughly and slicing them thinly.
- 5Once the grill is hot, place the scallops on the grill and cook for about 2-3 minutes on each side, or until they are opaque and have grill marks.
- 6Remove the scallops from the grill and let them rest for a minute.
- 7On a serving plate, arrange the raw leeks in a bed and place the grilled scallops on top.
- 8Garnish with fresh parsley before serving.
Equipment
grillmixing bowlserving plate
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