Crispy scallops

A simple way to add a crispy texture to delicate scallops.

Crispy scallops

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tempura batter



Kataifi pastry

As needed



Preparation method

  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry and season with salt and pepper.
  • Loosen the Kataifi pastry with your hands.
  • Dip the nuts into the tempura batter before immediately wrapping them with some of the pastry.
  • Briefly deep fry in oil at 180°C and drain on kitchen paper.
  • Grate a little lemon rind over the crispy dough.

Serving suggestions

  • Serve as part of a composition with an avocado and tomato component or
  • as part of a composition with a macadamia nut cream and a yuzu vinaigrette.

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