Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the “scallops”
Bean puree
To fry the “scallops”
Dressing
How it's done
To marinate the “scallops”
Combine the miso paste with the balsamic, maple syrup and soy sauce. Cut the mushroom stalks into slices approx. 3 cm thick, set aside the heads. Mix the scallops with the marinade, cover and marinate in the fridge for at least 2 hrs.
Bean puree
Roughly chop the reserved mushroom heads. Heat the oil in a pan. Add the onions, garlic and chopped mushrooms, sauté for approx. 10 mins. Add the beans, sour single cream and almonds, cover and simmer for approx. 5 mins. Puree the beans until smooth, season, cover and keep warm.
To fry the “scallops”
Heat the clarified butter in a non-stick frying pan. Using a sharp knife, make a diamond-shaped incision (approx. 2 mm deep) into a cut surface of each “scallop”. Season the “scallops”, fry for approx. 4 mins. on each side.
Dressing
Combine the balsamic and oil, season. Stir in the herbs and almonds. Smear the bean puree onto plates, arrange the “scallops” on top, drizzle with the herb dressing.
How-tos
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