QUALITYFRY Recipes Scallops with seaweed flakes, Iberian flakes and artichokes

Scallops with seaweed flakes, Iberian flakes and artichokes


Original recipe Vieras con escamas de algas, lascas de ibérico y alcachofas. Vieras con escamas de algas, lascas de ibérico y alcachofas. Un menú más original y variado y consigue una tapa de fritura sana y saludable con QualityFry.

Scallops with seaweed flakes, Iberian flakes and artichokes

Below we detail you step by step and with the ideal ingredients so that you can prepare your Vieras with seaweed flakes, Iberian flakes and artichokes, an original recipe, easy, quick to make and delicious. Enjoy it!

Ingredients: 4 scallops, 20 grams of ginger, 2 limes, salt, 75 grams of Nori seaweed, 200 grams of potato starch, 2 eggs, 500 grams of canned artichoke hearts, 50 grams of ham, seasonal sprouts

Directions:

  1. It is gutted and the coral is removed, it is cleaned well and cut by a pasta cutter to have the most round shape possible, it is marinated with the grated ginger and the skin of the lime, along with its juice, for about 5 minutes. Reserve cold.
  2. Prepare the batter. We will crush the nori seaweed until we get a very fine powder, we will mix it with the potato starch (it will be the “flour” for our frying). Then we break the eggs and beat with a little salt. We batter the scallops.
  3. Fry the artichokes for 2 minutes in your QualityFry fryer.
  4. QualityFry tempura.
Frying in QualityFry

Type of oil: Oleic high sunflower oil
Frying time in QualityFry: 1:30 min.
Frying temperature 190ºC

Introduce the product into the inlet hopper of yourQualityFry ventless deep fryer. Select the automatic frying program corresponding to 1:30 minutes (depending on the size of the grill) and press ENTER. Wait for the fryer to notify you that the time has elapsed and remove the fried product.

Assembly and presentation

In a dark plate, we put the artichokes, on top we put the scallops and finally the ham and seasonal sprouts.

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