Serves 1
Directions
- 1Place a scallop on parchment paper on a tortilla press.
- 2Add a spoonful of basil pesto on top of the scallop.
- 3Cover with another piece of parchment paper and press gently to flatten the scallop.
- 4Remove the pressed scallop and set aside.
- 5Prepare the asparagus by peeling it into thin ribbons.
- 6Blanch the asparagus in boiling water.
- 7Remove the blanched asparagus and drain excess water.
- 8Cut some of the asparagus ribbons into smaller pieces for garnish.
- 9Arrange the flattened scallops on a serving plate.
- 10Sprinkle salt over the scallops.
- 11Drizzle more basil pesto over the scallops.
- 12Pour olive oil over the dish.
- 13Spoon passionfruit pulp and seeds over the scallops.
- 14Add slices of jamon to the plate.
- 15Garnish with the blanched asparagus spears and ribbons.
Ingredients
- Scallops
- Basil Pesto
- Parmesan cheese
- Lemon
- Garlic cloves
- Asparagus
- Salt
- Olive oil
- Passionfruit
- Jamon
Equipment
Parchment paperTortilla pressPeelerPotTongsPlateSpoonChopsticksFork
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