Scallop Brochettes

Brochetas-de-callo-de-hacha-1

Scallops are rich in vitamins such as A, B, C, and D, as well as minerals such as iron and zinc. They also shine for their delicious strong flavor and are ideal for cooking on the grill.

Ingredients

  • 15 scallops.
  • 5 tablespoons of fines herbes.
  • Salt and pepper.
  • 1 tablespoon of chopped garlic.
  • 4 tablespoons of Nutrioli® oil.
  • Bamboo skewers for the brochettes.

For the accompaniment:

  • 1 red pepper.
  • 1 yellow pepper.
  • 3 pieces of nopal (a vegetable made from cactus pads).
  • 1 red onion.
  • 1 tablespoon of chopped garlic.
  • 1 tablespoon of basil.
  • Salt and pepper.
  • 1 tablespoon of Nutrioli® oil.

For the sauce:

  • 1/2 cup of tamarind concentrate.
  • 3 pasilla chili peppers.
  • 1/2 cup of sugar.
  • 1/2 cup of fish stock.
    Valor nutritivo por porción

  • 481 kcal
  • 21g Fats
  • 26g Proteins
  • 48g Carbohydrates

Directions

  1. Blend the fines herbes with the garlic and Nutrioli® oil. Skewer the scallops onto the brochettes. Add salt and pepper and marinate the scallops in the fines herbes mix for 10 minutes.
  2. Grill for 1 minute on each side and set aside.

For the accompaniment:

  1. Cut the vegetables in julienne and sauté them in a pan with Nutrioli® on medium heat. Add the garlic, basil, salt, and pepper.

For the sauce:

  1. Place all the sauce ingredients in a pan and cook until reduced. Remove the pasilla chili peppers and the sauce is ready.
  2. To serve, place the julienned vegetables on a plate with the scallop brochettes resting over them. Top with the sauce to complete.

 

 



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