Yield: 1 servings
|2 tablespoons||Red wine vinegar|
|1 \N||Red pepper; roasted, skinned|
|\N \N||; and sliced|
|2 tablespoons||Olive oil|
|3 dashes||Tabasco sauce; (3 to 4)|
|6 \N||Scallops; cut in half|
|\N \N||; horizontally|
|2 tablespoons||White wine|
|2 tablespoons||Fish stock|
|2 tablespoons||Double cream|
|2 tablespoons||Blackbean sauce|
|1 \N||Pinches sugar|
|115 grams||Udon noodles; cooked|
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.
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.