Drunken Scallops with Ponzu Granita
Hot, cold, sweet, sour and salty, this recipe from 'Kitchen Coquette' must be tried to be believed.
1 onion diced finely
2 cloves of garlic minced
1 birds eye chilli
some chopped dill and tarragon.
12 prawn cutlets, deveined and cleaned
1 shot of white Sambuca
125 gram of angel hair pasta
20 ml freshly squeezed lemon juice
8 fresh cherry tomatoes, halved,
a handful of rocket
a pinch of salt
a pinch of pepper
40 grams of grana padano parmesan cheese
Sauté chilli, onion, prawns and garlic in a hot saucepan, once caramelised, de-glaze with Sambuca, add salt pepper, lemon juice and let sit off the heat.
Cook angel hair pasta, strain it and add it to the prawn dish.
Add fresh herbs, tomato and parmesan, have a taste and check seasoning, place nicely in a bowl, garnish with rocket.
Enjoy with a chilled Chardonnay.
Recipe provided by Cucina Pizza Cafe