🍽️ Scallop Skewers with Cream Dip

Name: Scallop Skewers with Cream Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g yogurt; 100 ml whipping cream; 4 tbsp lime juice; salt; white pepper; 1 knife tip ginger powder; 1 pinch vanilla sugar; Tabasco; 6 scallops (kitchen-ready shucked, sashimi quality); sea salt; 75 g glass noodles; 30 g enoki mushrooms (preferably small specimens); 2 tbsp grape seed oil; 1 tbsp butter; 1 tbsp caviar

290 kcal · 30 min · 4 servings

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Ingredients

100 g yogurt
100 ml whipping cream
4 tbsp lime juice
salt
white pepper
1 knife tip ginger powder
1 pinch vanilla sugar
Tabasco
6 scallops (kitchen-ready shucked, sashimi quality)
sea salt
75 g glass noodles
30 g enoki mushrooms (preferably small specimens)
2 tbsp grape seed oil
1 tbsp butter
1 tbsp caviar

Instructions

1. Mix the yogurt with the cream. Season the mixture with lime juice, salt, pepper, ginger, and vanilla sugar. Add a few drops of Tabasco to round off the flavor, and chill the sauce until you need it.
2. Rinse the scallops under cold water and pat them dry. You can leave them whole or halve them. Season them with sea salt and pepper, and skewer one to two scallops per skewer.
3. Cook the glass noodles exactly according to the instructions on the package. Clean the mushrooms or rinse them, then pat them dry thoroughly.
4. Heat the oil with the butter in a pan. Sear the scallop skewers for two minutes on each side. Place the skewers on the bed of noodles, add some caviar on top of the scallops, arrange the mushrooms alongside, and serve everything with the sauce.

Nutrition per serving

kcal: 290
Protein: 13 g · Fett/Fat: 21 g · Carbs: 10 g