Basho’s Sake Rice Noodles with Scallops


“Under the cherry- / blossom soup, / blossom salad.”


6-8 cherry tomatoes
6-10 sea scallops
Salt and pepper
Extra-virgin olive oil
200 grams of rice noodles

Serves 2

All the ingredients
a flame falling:


Delicate noodles twirled
the sharp fork:

The real recipe: 
Don’t hesitate to change the recipe according to taste, adding a little hot pepper, a hint of soy sauce, some sweet onion, ecc. Grill the sea scallops on high heat, 1-2 minutes each side (until each side begins to brown but leave the meat juicy.) Remove, cool and slice into bite-sized pieces. Add some olive oil to the pan and turn the heat on again. Halve the cherry tomatoes and add them. After a minute deglaze with sake, evaporate, salt and pepper, then the sliced sea scallops back into the pan, add the noodles 15 seconds or so then turn off the heat, add the freshly chopped parsley, optionally a few drops of fresh ginger juice quick toss then a few drops of fresh olive oil drizzled over after plating. Mangia.

link: Bashu:

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