Seared Scallop With Asparagus Cream
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Details
- Servings: 4
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 4 fresh scallops
- 1 red onion, finely sliced and soaked in ice-cold water for 10 minutes
- 2 teaspoons dried chili flakes, to serve
- 8 tostadas or chicharrones
- juice of 1 lime
- 2 tablespoons orange juice
- 2 tablespoons grapefruit juice
- 1 teaspoon mezcal (optional)
- 1 teaspoon sea salt
- 2 tablespoons chopped coriander (cilantro)
- 2 tablespoons deseeded and finely diced cucumber
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