flavoring.

citrus dashi-marinated scallops.

2 servings

40 minutes

intermediate

by B!POD team

ingredients.

ingredients for 2 servings:

300 g

scallops.

orange.

to taste

chives.

for serving

mashed potatoes.

for the broth:

for serving

mashed potatoes.

50 g

katsuobushi.

50 g

dried kombu seaweed.

50 g

dried shiitake mushrooms.

lemon.

as needed

water.

procedure.

01.

start with the dashi broth. in a saucepan, combine cold water with katsuobushi, shiitake mushrooms, kombu, and the juice of one lemon.

02.

bring to a boil, simmer over medium heat for 10 minutes, then let it cool and strain.

03.

clean the scallops and place them in a B!POD M container. cover with the dashi broth. using DRO!D, create a vacuum at 50 mbar and marinate for at least 30 minutes.

04.

after marinating, remove the scallops from the broth and pat them dry with paper towels.

05.

sear them in a hot pan with a drizzle of oil for 30 seconds on each side.

06.

serve garnished with chopped chives and grated orange zest, alongside a serving of mashed potatoes.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 7 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

in this recipe:

starter pack purple cauliflower coral.

find out more.

citrus dashi-marinated scallops.

ingredients.

procedure.

storing it in the fridge?

storing it in the freezer?

in this recipe:

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