Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. The sauce: fry the vegetables with the curry and saffron; once tender, add in the coconut milk, then grind.
  2. In a pan, mark the scallop on both sides.
  3. Serving: with the sauce as a base, place the scallop on top and decorate with the flying fish roe.

+

 METHOD

  1. The sauce: fry the vegetables with the curry and saffron; once tender, add in the coconut milk, then grind.
  2. In a pan, mark the scallop on both sides.
  3. Serving: with the sauce as a base, place the scallop on top and decorate with the flying fish roe.

-

Ingredients 4 persons
  • Scallops
  • Yellow curry paste
  • Carrot
  • Onion
  • Garlic
  • Saffron
  • Flying fish roe (tobiko)
  • Oil
  • Salt
  • Coconut milk.
Recipes. The Cook & Chef Institute