Scallops in honey sauce with wasabi
Ingredients:
Scallops (sashimi) – 400 g
Eggs – 4 pcs.
Rice vinegar – 1 bottle
Olive oil – 1 bottle
Honey – 100 g
Nut-wasabi sauce – 20 g
Flying fish caviar (green) – 100 g
Basil – 40 g
Salt – to taste
Mustard
Cut raw scallops into cubes.
Separate the yolk from the white.
Add mustard to the yolks, beat with a mixer, gradually adding a thin stream of olive oil to the mixture.
To taste, add 2 tablespoons of honey, rice vinegar, wasabi nut sauce, salt, whisk everything together until smooth.
Add flying fish caviar to the finished sauce. Mix everything thoroughly.
Pour the sauce over the scallops and let marinate for 5 minutes.
If desired, you can decorate the dish with basil leaves.
Bon appetit!
