Tower of scallops with black bean noodles

Yield: 1 servings

Measure Ingredient
2 tablespoons Red wine vinegar
1 tablespoon Salt
1 Red pepper; roasted, skinned
; and sliced
2 tablespoons Olive oil
3 dashes Tabasco sauce; (3 to 4)
6 Scallops; cut in half
; horizontally
2 tablespoons White wine
2 tablespoons Fish stock
2 tablespoons Double cream
55 grams Butter
2 tablespoons Blackbean sauce
1 Pinches sugar
115 grams Udon noodles; cooked

SCALLOPS

SAUCE

BLACKBEAN NOODLES

Heat the red wine vinegar and salt together in a pan. Add the pepper and simmer for 1 minute. Drain the peppers and return them to the pan. Add one tablespoon of the olive oil and the Tabasco and reheat for 1-2 minutes.

Heat the remaining olive oil in a wok. Add the scallops and stir-fry for 1-2 minutes. Stir in the peppers and fry for a further minute or until the scallops are just cooked. Season.

Meanwhile reduce the wine, fish stock and cream for 2-3 minutes or until thickened. Add the cooking juices from the scallops and peppers and reduce for a further minute. Beat in the butter and season with salt and pepper.

In a wok heat the blackbean sauce with the sugar. Add the noodles and stir-fry for 1-2 minutes or until heated through.

To serve:

Using a cooking ring, layer the scallops and peppers finishing with a layer of scallops. Pile the noodles on the centre of a plate, place the tower of scallops on top and spoon the cream sauce around.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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