Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Red wine vinegar |
| 1 tablespoon | Salt |
| 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 |
| 55 grams | Butter |
| 2 tablespoons | Blackbean sauce |
| 1 \N | 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.