SALMON AND SCALLOPS TATAKI WITH ARËNKHA SELECTION

INGREDIENTS:

  • salmon loin
  • scallops
  • Extra Virgin Olive Oil
  • Mayonnaise
  • Arenkha Selection

PREPARATION:

  1. The scallops are removed from the shell, salted and left to rest for 15 minutes.
  2. Seal the salmon loin in a pan with a little oil over high heat on all four sides, in order to do it on the outside and leave it medium raw on the inside.
  3. Brown the scallops with a torch, being careful not to burn them.
  4. Place the cut salmon loin and the halved scallops on a serving platter.
  5. Finish the dish with mayonnaise to taste and finally add abundant Avruga, as a final touch.

SERVINGS: 4

¡Pruébalo ya!

TATAKI DE SALMÓN Y VIEIRAS CON ARËNKHA SELECTION
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