Sautéed Scallops and Potato Galette with Mango Source , Pairing with Azumatsuru -東鶴-
Very rich umami and fruity aroma like apple stands out and express its uniqueness.
Besides, the texture is very mild, so that foods with creamy texture would be the good partner of this label.
Rich mango source emphasize scallops' creamy texture. Fruity aroma of sake also goes with the mango's aroma.
・2 Tbsp butter
・Little salt and pepper
・1/2 Tbsp butter
・1/8 Tbsp salt
・1/2 Tbsp wine vinegar
・1/2 Tbsp olive oil
How to cook
1.Peal a potato
2.Slice a pealed potato
3.Heat butter in a frying pan and fry sliced potato
4.Turn it over and add butter
1.Add salt and pepper on both side of scallops
2.Add dashi soup, salt, and gelatin and mix it
3.Coat both sides of scallops in flour
4.Heat butter in a frying pan and fry scallops
1.Make mango puree with a blender
2.Add salt, pepper, wine vinegar and olive oil and brend it again
1.Put mango source on the plate
2.Pile scallop and galette alternately
3.Put basil on top of scallop