Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto. People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto. People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices

Scallop Ceviche & Tuna Sashimi

Scallop Ceviche & Tuna Sashimi

Japanese Food Sukiyaki-don, Soy Braised Beef over Rice (Recipe in Japanese)|生姜すき焼き丼レシピ

Japanese Food Sukiyaki-don, Soy Braised Beef over Rice (Recipe in Japanese)|生姜すき焼き丼レシピ

Scallop ceviche (ceviche de vieiras)

Scallop ceviche (ceviche de vieiras)

octopus sashimi

octopus sashimi

seared-scallops-cauliflower-puree-pine-nuts-raisins      not sure about the raisins

Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins

seared-scallops-cauliflower-puree-pine-nuts-raisins not sure about the raisins

Japanese Tofu Steak: Pan-Fried Tofu and Mushrooms Coverd with Thickened Dashi Stock (Ankake Sauce) - Recipe in Japanese

Japanese Tofu Steak: Pan-Fried Tofu and Mushrooms Coverd with Thickened Dashi Stock (Ankake Sauce) - Recipe in Japanese

Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce

おいしいホタテ,焼きホタテ,魚介類の魚,ホタテレシピ,ケイジャンシーフード,料理芸術,食事,好景気,回ロール

米田 肇Hajime Yoneda Chef シェフ | 料理通信

米田 肇Hajime Yoneda Chef シェフ | 料理通信

Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

Baked Garlic Parmesan Potato Wedges

Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

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