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Romaine Lettuce with Cabbage, Ponzu Vinaigrette and Scallops

Perfect recipe for a late afternoon aperitif.

Ingredients

  • 15g roasted cabbage
  • 2 scallops
  • Amaranth sprouts
  • Coriander
  • 1 leaf of romaine lettuce
  • Meat broth
Ponzu sauce vinaigrette

Preparation Method

Roast cabbage:

  1. Place the whole cabbage on the coals or straight into a cooker’s mouth until it is charred on the outside.
  2. Wrap in foil and place in the oven until soft inside. After roasting wait for it to cool and cut it into thin slices.

Ponzu vinaigrette:

  1. Combine the olive oil with the ponzu sauce and stir well with a help of a fuê. Set aside.
  2. Boil 200 ml of water, turn off the heat and add the coriander, cover the pan and leave to infuse until the water has cooled completely.
  3. Remove the coriander from the water and place the lettuce leaf in the coriander water.
  4. Season the cabbage with the broth and place it on top of the infused lettuce leaf.
  5. Take the scallop out of the shell, cut it into thin, carpaccio-like slices and place them on top of the cabbage layer.
  6. Season with the ponzu vinaigrette.
  7. Mash the scallop and garnish the appetizer with amaranth sprouts and coriander.
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