Shellfish with Parmesan sauce
RESTAURANT: Coricancha Nikkei Restaurant & Lounge BarCHEF: Oswaldo Llanos Salazar
Recipe Details:
- Difficulty: Low
- Prep time:00:45min
- Serves:2
Type of food:
Ingredients:
- Scallops: 120g
- Parmesan: 30g
- Coriander: 10g
- Yellow chilli pepper: 20g
- Virgin olive oil: 10g
- Quinoa: 40g
- Seaweed: 20g
- Juice of 1 lime
- Lemon-drop pepper (chilli): 5g
Preparation:
Score the scallops ready for grilling. Place a little grated Parmesan on top of each scallop. Plate the quinoa and lightly-seasoned seaweed as a base for the scallops.
Grill the scallops in a Franklin stove or on a grill.
