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| breaded scallops over noodles with squid kikos onions |
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This recipe is one that prepared in a restaurant that is where I live ... The restaurant was bittersweet, and pretty bland for my taste, to eat a teaspoon not a complete meal (hey, I love the bittersweet, but not both). Yet the idea of \u200b\u200bcoat the scallops with kikos I loved it.
So I wanted to recreate my version and I have to say it was delicious, my scallops without me do not go well, but so have their rebozaditas that. Furthermore, the batter kikos is a point, is crisp and gives a very special saborcito.
Will you find this recipe? INGREDIENTS
First clean the squid, is an arduous and unpleasant ... Outside the mouth, feet, skin, internal restite and pen, a little fairie to take away the smell of seafood and ready hands! Well, would cut the squid into strips, left as a wet noodle. The legs of the store to make a fish stock, for example!
Cut the onion finely chopped and departed leaving the scallops into small pieces like the picture (a coin of 1 euro).
in a skillet with a little oil and sauté onion and poached baby squid (cast salt and a pinch of black pepper). Add the brandy cap when the alcohol evaporates add water and cook until mixture is reduced. Reserve.
We have cut the scallops, so the kikos itch with a grinder, put them on a plate and coat the scallops (without eggs). We put a pan with plenty of oil and fry. You will see that whiff of roasted corn off, it's delicious!
emplatado we can to serve glasses of flat, placing first base noodles squid, scallops few can top and decorate with chives and crunchy pumpkin coloring book. Os
probeis recommend it, is an entrant very original and delicious! A
besazoooooo!
This recipe is one that prepared in a restaurant that is where I live ... The restaurant was bittersweet, and pretty bland for my taste, to eat a teaspoon not a complete meal (hey, I love the bittersweet, but not both). Yet the idea of \u200b\u200bcoat the scallops with kikos I loved it.
So I wanted to recreate my version and I have to say it was delicious, my scallops without me do not go well, but so have their rebozaditas that. Furthermore, the batter kikos is a point, is crisp and gives a very special saborcito.
Will you find this recipe? INGREDIENTS
- 3 scallops 1 bunch kikos / popcorn squid
- 4 French Onion
- 1
- 1 Deck
- Brandy 1 / 4 cup water Salt
- Oil Olive
- ground black pepper PREPARATION
First clean the squid, is an arduous and unpleasant ... Outside the mouth, feet, skin, internal restite and pen, a little fairie to take away the smell of seafood and ready hands! Well, would cut the squid into strips, left as a wet noodle. The legs of the store to make a fish stock, for example!
Cut the onion finely chopped and departed leaving the scallops into small pieces like the picture (a coin of 1 euro).
in a skillet with a little oil and sauté onion and poached baby squid (cast salt and a pinch of black pepper). Add the brandy cap when the alcohol evaporates add water and cook until mixture is reduced. Reserve.
We have cut the scallops, so the kikos itch with a grinder, put them on a plate and coat the scallops (without eggs). We put a pan with plenty of oil and fry. You will see that whiff of roasted corn off, it's delicious!
emplatado we can to serve glasses of flat, placing first base noodles squid, scallops few can top and decorate with chives and crunchy pumpkin coloring book. Os
probeis recommend it, is an entrant very original and delicious! A
besazoooooo!
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