Hack 1/2 tbsp pistachios, 1/2 green chili and 1 tbsp coriander leaves finely, Mix well and ad the zest and juice from 1/2 lime. Season with salt and pepper.
Season 2 scallops with salt and pepper and flash fry in a bit of olive oil
Serve in their shells, cover with the salsa and a few drops of the frying oil
(Recipe by Bart Desmidt)
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