Scallops topped with seaweed, crunchy orange pepper and sweet chili sauce
Scallop recipe for foodservices and restaurants from Paulig PRO.
Ingredients
Number of portions
Scallops
10 Rashers of Smoked Streaky Bacon
5 g Santa Maria Orange Pepper
30 King Scallops Cleaned
50 g Seaweed, washed (Nouri Mare)
150 ml Santa Maria Sweet Chili Sauce
Olive Oil for frying
Santa Maria Rock Salt (for frying)
Santa Maria Tellicherry Black Pepper
Chives to garnish
How to prepare
Shred the bacon rashers finely and fry them in oil with the orange pepper.
Place in a strainer.
Wash and dry the scallops, season with salt and pepper and fry or grill them quickly.
Serve garnished with Sweet Chili Sauce and seaweed.
Garnish with chopped chives.
Recipe categories
Food