Scallops with beetroot and mozzarella carpaccio

Festive cabbage gratin 16 of 40 Savoury christmas petit fours

Kikkoman Sauces 40

Category 40

Ingredient 36

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World Cuisines 5

Specials 458

Scallops with beetroot and mozzarella carpaccio

Teriyaki Marinade Less Salt Teriyaki Marinade Main courses Seafood Vegetables Christmas season Winter

Total time 25 mins

Preparation time: 25 mins

Nutrition facts (per portion): 1488 kJ / 355 kcal

Fat: 22.9 g

Protein: 19.7 g

Carbohydrates: 16.9 g

8 scallops
4 tbsp. Kikkoman Teriyaki marinade & sauce or Less Salt Teriyaki Marinade
2 mozzarella cheeses (à 125 g)
2 cooked beetroot (approx. 400 g)
2-3 tbsp. white balsamic vinegar
1 tsp. honey
1 tbsp. olive oil
freshly ground pepper
1 punnet of cress

Preparation

Wash the scallops, dab dry and marinate in 2 tbsp. Teriyaki marinade & sauce. Drain the mozzarella cheeses. Then cut the cheese and the beetroot into thin slices and arrange them in a fan on a platter.

To make the vinaigrette, stir together the remaining Teriyaki marinade & sauce, vinegar, honey and 3 tbsp. oil and season with pepper.

Fry the scallops for approx. 5 minutes in the remaining oil. Cut the cress from the punnet. Drizzle the dressing over the mozzarella and beetroot, arrange the scallops on top, sprinkle with cress and serve. This tastes delicious with fresh country bread. Place a bottle of Teriyaki marinade & sauce on the table as an additional seasoning.