Scallops with plum sauce

For 4 people
  • 1 hazelnut-sized piece of ginger root
  • 250 g purple summer plums
  • 100 ml rice wine
  • 1 cinnamon stick
  • 1 Star anise
  • 100 g brown sugar
  • 300 g young leaf spinach
  • 1 Shallot
  • 10 g Butter
  • Salt
  • pepper
  • grated nutmeg
  • 12 scallops + 4 clam shells (approx. 40 g each )
  • 2 EL Oil
30 minutes
very easy
1.
Peel the ginger and chop it finely.Wash, halve and stone the plums. Cut the pulp into small cubes. Bring rice wine, 100 ml water, cinnamon, anise, ginger and sugar to the boil and simmer for about 5 minutes.
2.
Add the plums and simmer for another 10–12 minutes, stirring occasionally.
3.
Sort the spinach, wash and drain well. Peel and finely dice shallot. Heat the butter in a pan. Sauté the shallot in it for 1–2 minutes. Add spinach and cook for about 2 minutes.
4.
Season the spinach with salt, pepper and nutmeg and keep warm.
5.
Wash the scallops and pat dry. Heat the oil in a frying pan. Fry the scallops all around for about 3 minutes. Take out and season with salt and pepper.
6.
Season plum sauce with salt and pepper. Arrange some spinach and 3 scallops each in a mussel shell and drizzle with plum sauce. Serve immediately.
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 16 g protein
  • 8 g ​​fat
  • 39 g carbohydrates

0 Comments

Leave A Comment