Salad with scallop

Salad with scallop

This colorful tempura with great texture is a spring dish loved by Kyoto.

Ingredients (for 4 people)

• rapeseed blossoms … 150 g
• Scallops … 12 pieces
• Mayonnaise … 50 cc
• Lemon … juice 30cc
• Salt, chilli … appropriate amount

How to make

1. Boil the rapeseed blossoms with plenty of hot water and salt. Take out of the water after it is cooked and dry. Then stir fry it with butter.
2. Sprinkle salt and pepper on Scallop and grill both sides on high heat. Keep the juice that is produced by the scallop.
3. Serve rapeseed blossoms and scallops on a plate and add sauce made by mixing mayonnaise, lemon juice, and 2’s remaining juice.