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カルパッチョ（ホタテの和風カルパッチョ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

lettuce : 2 sheets
きゅうり : 適量
大葉 : 1枚
ミニトマト : 2個
紫玉ねぎ : 1/8個
レモン : 1/8個
ニンニク : 1片
ホタテ : 6個
(A)塩 : 小さじ1/2
(A)砂糖 : 小さじ1
(A)醤油 : 小さじ1/2
(A)りんご酢 : 大さじ1
オリーブオイル : 大さじ2～大さじ2と1/2
黒胡椒 : 適量

Time required

15minutes

Procedure

1) ソースを作る 01:02
ボウルに(A)を入れて混ぜ合わせる。
フライパンにオリーブオイルを入れる。
ニンニクの根元を切り落とし、厚めの輪切りにしてフライパンに加える。
2) 材料を切る 02:36
Cut off the core of the purple onion, slice it thinly, put it in a bowl and expose it to water (not listed).
Cut off the stem of the cucumber, cut it diagonally into thick slices, and cut into 1 cm cubes.
Remove the stem of the mini tomato and cut it in half.
Cut the perilla in half, cut off the stem, and cut into strips.
Cut the lemon into skewers and make an incision in the flesh.
3) 盛り付ける 05:15
Rinse the lettuce with water and wipe off the water.
Cut the scallops diagonally in half and place them on top of the lettuce.
Drain the water from the purple onion, squeeze it and place it in the center of the plate.
Serve the remaining 2.
4) ガーリックオイルを作る 06:46
Heat the frying pan from 1 over low to medium heat.
Turn off the heat when the garlic turns light brown.
5) 仕上げる 07:20
Multiply 3 by 4, then 1.
Sprinkle with black pepper and squeeze lemon to finish.

Point

・You can substitute your favorite vegetables such as paprika.
・Use a skillet for the frying pan in step 1. If you don't have one, use a small frying pan or pot.
*Red onions can be replaced with regular onions.
・Scallops can be replaced with tuna, bonito, white sashimi, squid, or octopus.
・If you cut the stem of the cherry tomato horizontally, it will look better. You can cut it into 4 equal parts if you like.
・Step 4 is preheated to cook, so turn off the heat when the garlic is slightly colored.