Reelende and Scallop with Sesame Sauce
NUMBER OF PERSONS: 4
TOTAL COOKING TIME : 25
SUPPLIES IN THE KITCHEN / BBQ:
- Saucepan
- Meat tongs
- Tablespoon
- Bowl
- Kitchen scale
INGREDIENTS 4 PERSONS:
- 800 grams of reeling
- 16 clean scallops
- Glasswort
- Sesame seed
- Coarse black pepper
- Fleur de Sel (this one gives an extra handsome)
- Radish
- Olive or sunflower oil
- Sesame oil
Sesame sauce:
- 300 grams of sesame paste
- 2 tbsp grams of honey
- 70 grams of sesame oil
- 4 tbsp lemon juice
- 1/2 tbsp salt
PREPARATION:
- Cut the radish into thin slices
- Fry the sesame seeds in a dry pan
- Mix the sesame sauce ingredients together with the spoon in the bowl
LOIN:
- Make sure your BBQ is hot.
- Lubricate the grid with light oil (it can get hot without smoking)
- Quickly sear loin on both sides
- Roast on both sides for about 3 minutes per side
There is very little moisture in venison so it takes much longer than other meats for the temperature to reach the core
- Put the loin aside, wrapped in aluminum foil so that it can rest, then pepper and salt the loin as well
SCALLOPS:
This can be done at the same time as the loin
- Heat the frying pan with sesame oil until it is hot
- Fry your scallops until golden brown on both flat sides, turning regularly for 3 minutes
- Then sprinkle them with the Fleur de sel
You can also halve this dish and make it a starter
