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
Pears
Quinoa
Scallops
Sage
To serve
How it's done
Pears
Whisk the oil, miso and salt in a bowl. Add the pears, mix, spread on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.
Quinoa
Bring the water to the boil in a pan, season with salt. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until just soft, allow to cool slightly.
Scallops
Heat the oil in a non-stick frying pan. Fry the scallops for approx. 2 mins. on each side, remove, season with salt.
Sage
Add 2 tbsp of oil to the same pan, add the sage, fry for approx. 3 mins. until crispy.
To serve
In a bowl, mix the miso with all the other ingredients up to and including the salt. Plate up the quinoa, pears and scallops, drizzle with the sauce, top with the hazelnuts and sage.
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