Seared King Scallop Pillars with Sweet Orange and Fennel Root Salad

Name: Seared King Scallop Pillars with Sweet Orange and Fennel Root Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Scallop Pillar; Some Fennel Root; Some Sweet orange; Some Cherry radish; Some Cherry tomato; Some Seaweed; Some Cordyceps flower; Some Passion fruit; Some caviar

by Heart-cooking kitchen

4.6 (1)

Favorite

2

Difficulty

Normal

Time

10m

Serving

2

The tender scallop pillar conveys the blue of the ocean, the refreshing sweet orange brings a touch of southern sunlight, and the fragrant fennel roots play a leisurely pastoral, which simply composes an exquisite landscape painting.
After the scallop pillars are grilled by the fire, the wonderful chemical reaction instantly ignites the taste buds, making people feel like they are on the beach of Maldives, the sunshine and wind, and the Gold Coast. "

Ingredients

Seared King Scallop Pillars with Sweet Orange and Fennel Root Salad

1. Peel the orange, remove the orange flesh, and don't throw away the remaining part. Corelle Tableware Gilded Years Series is lightweight and durable, and can handle oranges directly on the tableware.

2. Cut the fennel into thin slices and soak the fennel in water.

3. Processing cherry radishes and cherry tomatoes.

4. Put a portion of the processed food into the Visions Jingcai Health Pot, and blanch it for a while.

5. Put orange juice, thinly sliced orange peel, wakame and cordyceps flower in a pot, add a little sugar, mustard and olive oil. Remove the fennel root, add the orange flesh, and take out the seaweed and cordyceps flower that have been blanched.

6. Seared scallop sticks.

7. Pour a little bit of olive oil to taste the scallops, sprinkle a little salt to taste, and then they can be plated out.

Tips:
Try to remove the peel of the orange as much as possible, so that along the vein of the orange, you can remove a whole orange flesh with two knives.