- Scallops - 5 pieces (per person, large)
- Pasta - - To taste (at your choice)
- Carrot - 2 pieces
- Shallots - 1 piece
- Blackberries - 3 pieces (per person)
- Peanut Sauce - 1 Piece
- A handful of young peas - 2 pieces
- Ginger - 2 pieces
- Balsamic vinegar - 1 teaspoon
- Oil - 1 st. a spoon
- Salt, pepper - - To taste
Cut the green onion and set aside. Cut off the tips of the young peas and cut into strips. Knife for cleaning vegetables cut from carrot ribbons. Start cooking pasta as indicated on the package. And proceed to the scallops. First remove the scallops muscles, then they must be seasoned with salt and pepper (to taste). Then, in a large frying pan, on high heat, melt the butter and add scallops. Prepare the scallops on medium heat for 7 minutes on each side or until golden brown. Once the paste is ready, drain and strain it. Then return it back to the pan and add there vegetables and 1 tablespoon. peanut sauce. Mix everything and, if necessary, add more sauce. In a small frying pan add berries, ginger and balsamic vinegar and cook over low heat. Crush the berries in a smoothie and cook for about 5 minutes. When the sauce is ready you can start serving. Put a paste and scallops on a plate. Then on top of the scallops lay a little berry sauce and sprinkle the dish with green onions. Bon Appetit.
Servings: 1-2