800 g of Japanese abalone, seedless, cut into large cubes
2 tablespoons of olive oil
Salt and black pepper to taste
Scallops
16 large scallops, cleaned
1 tablespoon of grated ginger
1 pomegranate, seeded and halved
2 tablespoons of olive oil
1 tablespoon of lemon zest
1 tablespoon of lemon juice
1 minced garlic clove
1 tablespoon of chopped parsley
Salt and black pepper to taste
2 tablespoons of cachaça for flambéing
800 g of Japanese abalone, seedless, cut into large cubes
2 tablespoons of olive oil
Salt and black pepper to taste
Scallops
16 large scallops, cleaned
1 tablespoon of grated ginger
1 pomegranate, seeded and halved
2 tablespoons of olive oil
1 tablespoon of lemon zest
1 tablespoon of lemon juice
1 minced garlic clove
1 tablespoon of chopped parsley
Salt and black pepper to taste
2 tablespoons of cachaça for flambéing
Puree Coat the abalone cubes with olive oil and let them sit in a warm oven covered with aluminum foil until they're tender
Remove the polp from the shells (do this with the abalone as hot as possible)
Give the puree a gentle mash with a fork
Heat the puree over low heat for 3 minutes in a large skillet, drizzle with olive oil and season with salt and black pepper
Scallops
Season them with lemon juice, salt, and black pepper
Let the scallops sit for 10 minutes to marinate
Wipe them dry with paper towels
In a non-stick skillet or wok, heat olive oil over high heat, sauté the ginger and garlic, then add the scallops and cook for 3 minutes
Add the cachaça and tilt the skillet slightly to flambé the scallops
Remove from the heat and add the pomegranate seeds, lemon zest, and parsley
Season with salt and black pepper to taste
Arrange a portion of the puree in the center of a plate and place 4 scallops on top
Garnish with a sprig of parsley.
