Scallops
with bacon – peas – wasabi
Ingredients:
Scallops with bacon:
• 6 scallops of the same size (cleaned)
• 6 thin slices of bacon
• Small amount of olive oil
• 1 pinch of sea salt
• Freshly ground black pepper
Pea-wasabi cream:
• 100 g frozen peas
• 1 pinch of sea salt
• 1 pinch of sugar
• 5 g wasabi paste
• 1 lemon
Preparation:
Scallops:
Season all sides of the scallops with salt and pepper and dredge in olive oil (marinate). Wrap a slice of smoked bacon around the scallops and fry in a pan with olive oil until crisp. Take scallops from the pan and leave to rest. The scallops should still be translucent in the middle.
Pea-wasabi cream:
Parboil the frozen peas in salted water. Add the remaining ingredients and blend with a liquidizer or hand-held blender until smooth. Strain through a sieve if necessary and keep refrigerated until serving.
Presentation:
Die Jakobsmuscheln mit der Erbsen-Wasabi-Creme servieren.