Scallops in tempura
- 40 minutes
- High
- 6 people
Ingredients
- 3 tins Corsorcio Scallops in Galician sauce
- 100 g tempura
- 25 g white sesame
- 1 lime
- 1 stick of celery
- 20 g of soy sauce
- Smooth olive oil
Elaboration
Put the flour in a bowl and, little by little, add the mineral water that must be cold to give it more crunch. Cover it with film and leave it to rest for 1 hour for it to act. Put enough oil in a pan to be able to fry the scallops submerged in it, at 180ºC for 1 minute.
To make the Galician sauce, squeeze the juice from one lime and emulsify it all in a bowl with the sauce from the scallops and the soy sauce.
Once the scallops have been fried in tempura, dry off the excess oil with kitchen paper and add them to the bowl where the Galician sauce is emulsified with lime and soy.
Stir them well so that they are soaked in the sauce and take them out carefully, placing them in a line on a long plate. Sprinkle white sesame seeds on top and a little of the celery stick, finely chopped beforehand. Place toothpicks around the plate to make them fun to eat.