NOIX de SAINT JACQUES SAVEURS ASIATIQUE (Tous en cuisine avec Seb)
Pour 4 personnes
cuisson 5 minute à 220°
20 noix de Saint de Jacques avec ou sans corail
3 CàS de sauce soja
1 CàS de saké
1 CàS de mirin
gingembre
noix de muscade
de la chapelure fine
Pour le salade
de la roquette
1/2 bouquet de coriandre
1/2 bouquet de cerfeuil
1 carotte
1 échalote
2 CàS d'huile de sésame
2 CàS de sauce soja
1 CàS de graine de sésame
Vaporisateur d'huile et de vinaigre
Eplucheur julienne
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Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques
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Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques. We got these scallops while on our travels in the most amazing town of Rye on the south coast of England. Rye bay scallops are very famous and delicious. Rye itself is just magical a acient town full of history. Check out the Ry Bay Scallop week website (yes they are that well known they have their own week) - - The town is really worth a visit if you are ever in the area. Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral. What to buy Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger. How to prepare
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets. Serving suggestions Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine. Although coquilles St-Jacques simply means scallops in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
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百香果生干貝切片冷盤 Passion fruit Scallop Carpaccio [FR - 中文 - ENG sub]
[ENGLISH BELOW - FRANÇAIS EN DESSOUS]
#scallops #carpaccio #Stjacques #開胃菜 #生干貝切片冷盤
#干貝 #切片冷盤
嗨朋友們!今天我們要準備一道相當清淡、清爽的料理,也可以把它當作是開胃菜,我們今天要來做生干貝切片冷盤!這是將生干貝切成薄片,由百香果作為基底的調味醃製而成。
這道開胃菜我是選擇搭配切丁蔬菜沙拉。
1盤開胃菜需要準備:
- 干貝4顆
- 一些你喜歡的蔬菜,這次我用的是:
- 芹菜
- 紅蘿蔔
- 小黃瓜
- 酪梨
- 白蘿蔔
- 甜菜根
- 一點裝飾用的香芹
調味料的部分需要準備:
- 百香果3 顆
- 橄欖油2大匙
- 檸檬1顆
- 生薑粉
- 大蒜粉
- 卡宴辣椒粉
- 鹽
- 胡椒
--------------------------- ENGLISH ------------------------------
Hi my friends! Today we will prepare a light, refreshing dish that you can serve as a starter.We will make a scallop carpaccio. It’s made of thin slices of raw scallops, that will be marinated in a passion fruit based dressing.
I chose to serve this starter with a vegetable brunoise salad.
For 1 dish:
- 4 scallops
- Some vegetables of your choice, here I use :
- Celery
- Carrot
- Cucumber
- Avocado
- White radish
- Beetroot
- Some parsley to decorate
For the dressing :
- 3 passion fruits
- 2 tbl spoons olive oil
- 1 lime
- Ginger powder
- Garlic powder
- Ground cayenne pepper
- Salt
- pepper
---------------------------- FRANÇAIS -----------------------------
Salut mes amis ! Aujourd'hui nous allons préparer un plat léger et rafraîchissant que vous pourrez servir en entrée.
Nous allons réaliser un carpaccio de Saint-Jacques.
Il s'agit de fines tranches de coquilles Saint-Jacques crues, qui seront marinées dans une vinaigrette à base de fruits de la passion.
J'ai choisi de servir cette entrée avec une brunoise de légumes crus.
Pour 1 plat :
- 4 coquilles Saint-Jacques
- Quelques légumes de votre choix, ici j'utilise :
- Céleri
- Carotte
- Concombre
- Avocat
- Radis blanc
- Betterave rouge
- Un peu de persil pour décorer
Pour la vinaigrette :
- 3 fruits de la passion
- 2 cuillères à soupe d'huile d'olive
- 1 citron vert
- Gingembre en poudre
- Poudre d'ail
- Poivre de Cayenne moulu
- Sel et poivre
- poivre
Pan Seared Scallops with Chilli & Ginger Sauce (By Asian Gate)
Asian Gate has special menu for seafood lovers...with easy and quick cooking steps. Pan-Seared Scallops with Chilli & Ginger Sauce is a perfect appetizer or as a cocktail dish. You will love its mild spicy with a hint of sweetness from honey.
Calvet Kitchen | Recipe: Scallops with almond satay and ponzu
Last summer, we met the famous chef, Glynn Purnell, in the garden of his pub “The Mount”, near Birmingham in the West Midlands, England. ✨
In this latest episode of Calvet Kitchen, the English chef brings us the perfect recipe to chase away those January blues. Glynn marries his barbecue-grilled scallops with an accompaniment full of spice. This is a perfect combination for bringing out the character of the remarkable Châteauneuf-du-Pape.
???? Calvet Châteauneuf-Du-Pape:
The Châteauneuf-Du-Pape appellation is synonymous with prestige and history. With delicious aromas of red berries enhanced by spicy notes, this is an exceptionally rich wine.
Scallops, Almond satay, Ponzu ????
4 Portions
????Scallop
4 Large scallops in the shell
50g Salted butter
1 lime
????Vegetables
50g Beansprouts
50g Mange tout (Finey sliced)
50g Carrots
????Ponzu
200g Mirin
200g Soy sauce
20g Lemon juice
25g Lime juice
5g Orange zest
10g Sugar
???? Satay
10g Sunflower oil
50g Shallots (Finley diced)
15g Garlic (Finley grated)
50g Ginger (peeled and finely grated)
300g Nibbed almonds
25g Runny honey
75ml Soy sauce
10g Lime juice
5g Red chilli (Finley chopped)
5g Coriander leaves (Chopped) Plus extra for garnish
????Vegetables
Place the beansprouts and mange tout into a medium sized bowl. Peel the carrots and cut into 8cm batons across the carrot. Use a mandolin and fine-tooth attachment to slice the carrots into sticks. (If a mandolin is not available a knife can be used), add the carrots to the bowl and season lightly with table salt.
????Ponzu
Place all the ponzu ingredients into a bowl and stir to combine, set aside to infuse until required.
???? Satay
Place the almonds onto a flat baking tray and toast in the oven at 140c for 20 minutes until golden brown.
Place the oil into a medium sized saucepan, set over a low heat. When the oil is hot add the shallots allow to cook for 2-3 minutes before adding the garlic, cook until soft but not coloured. Add the ginger and continue to cook for and further 5 minutes avoiding adding any colour. Remove from the heat and stir in the toasted almonds, honey, soy sauce and lime juice, set aside until required.
????Scallop
To prepare the scallops hold the shell in the left hand with the flat shell facing upwards (For left-handed people reverse this method), insert a blunt knife between the shells and gently prise open. Drag the knife down the flat face shell where the scallop is attached to release the scallop, this should allow you to open the shell fully. Lift the scallop from the curved shell being careful to keep the scallop intact, set aside the shell for a use later. Remove and discard the frill from the outside of the scallop along with the roe. Rinse the scallops thoroughly under cold running water until you are left with the clean white scallop.
Place the scallop shells into a pan of water and bring to the boil to sterilise, allow the water to cool before removing the scallop shells and allowing to dry.
✨To finish
Place a frying pan on a medium heat, add a small amount of sunflower oil to the pan and allow to get hot. When the oil is hot place the scallops into the pan with the less rounded face downwards. Allow the scallops to cook until the face is caramelised and golden brown. Turn the scallops before adding the butter. When the butter is foaming spoon over the golden face of the butter to baste the scallops before adding the juice of 1 lime, remove the scallops onto a tray and pour the butter over the top, season generously with Maldon salt and allow to rest for 2-3 minutes.
Whilst the scallops are resting dress the vegetables in a vinaigrette and warm the almond satay, when the satay is warm add the chilli and coriander, place the vegetables into the bottom of the curved scallop shell, followed by a spoonful of the warm satay with the scallop on top, finish by pouring the ponzu around the scallop and placing some picked coriander leaves on top.
All stages can be done before hand with the finishing stages done just before serving.
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Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili | 09
Scallop Resources for Seafood Chefs: Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili.
View the complete series:
Demonstrated by Rob Green, Chef at Green's of Whitby
Produced with support from the Foods Standards Agency for Scotland
Filmed and edited by Classlane Media
Executive Producer for Seafish: Lee Cooper
© Sea Fish Industry Authority 2010