12 Scallops with roe on (3 per person)
1 Bag washed Spinach Leaves
Knob of butter
200 grms. Glass Noodles (rice vermicelli)
Big splash sunflower oil
Pinch ginger powder
Small pinch Smoked Spanish Paprika
Teaspoon of red chilli jam
Ground black pepper
Salt
Rinse and dry scallops. In a small bowl pour in oil, add ginger, paprika and mix together. Add scallops to marinade .
Boil a big salted pan of water, add noodles and simmer for 2 mins, drain, stir in red chilli jam, keep warm.
Wilt dry spinach leaves with a big knob of butter in large frying pan, medium hot for approximately 3 mins.
Now heat a dry frying pan, hot with no oil.
Place each scallop into a hot pan with tongs, like a clock around the edge.
Turn over after approx. 50 seconds in clock rotation. Fry other side for 50 seconds.
Serve immediately on warmed plate. First place the noodles, then the cooked spinach then add on top 3 hot scallops and a big grind of black pepper
12 Scallops with roe on (3 per person)
1 Bag washed Spinach Leaves
Knob of butter
200 grms. Glass Noodles (rice vermicelli)
Big splash sunflower oil
Pinch ginger powder
Small pinch Smoked Spanish Paprika
Teaspoon of red chilli jam
Ground black pepper
Salt
Rinse and dry scallops. In a small bowl pour in oil, add ginger, paprika and mix together. Add scallops to marinade .
Boil a big salted pan of water, add noodles and simmer for 2 mins, drain, stir in red chilli jam, keep warm.
Wilt dry spinach leaves with a big knob of butter in large frying pan, medium hot for approximately 3 mins.
Now heat a dry frying pan, hot with no oil.
Place each scallop into a hot pan with tongs, like a clock around the edge.
Turn over after approx. 50 seconds in clock rotation. Fry other side for 50 seconds.
Serve immediately on warmed plate. First place the noodles, then the cooked spinach then add on top 3 hot scallops and a big grind of black pepper
