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カルパッチョ（ホタテとアボカドのカルパッチョ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

walnut oil : 1 tablespoon
(A)レモン汁 : 大さじ1
(A)塩 : 適量
(A)胡椒 : 適量
アボカド : 1個
ホタテ : 5個
万能ネギ : 適量

Time required

10minutes

Procedure

1) make the sauce 00:46
Add (A) to the walnut oil and mix.
2) prepare the dishes 01:10
On a well-chilled plate in the refrigerator, apply a thin layer of walnut oil (not listed) and sprinkle a little salt (not listed).
3) cut the ingredients 01:35
Insert a knife into the avocado along the center of the seed and twist with both hands to halve the fruit.
Insert the base of a knife into the avocado seed and remove the skin.
Cut the avocado fruit into 1cm wide pieces.
Separate the scallops into their flesh and scallops, and cut the flesh into slightly thinner pieces than the avocado. The scallops will also be used, so don't throw them away.
4) 盛り付ける 03:28
Arrange 3 on a plate.
After adding salt (not listed) and pepper (not listed), add 1.
Sprinkle with green onions.
Cover with plastic wrap and chill in the refrigerator for 1 hour.
5) 仕上げる 06:47
冷蔵庫から取り出し、ラップを外したら完成。

Point

- When making the sauce, you can use olive oil instead of walnut oil.
・When serving, pour sauce over the avocado to prevent discoloration.
・The time required to cool the food in the refrigerator after serving is not included.
・The amount is for 2 to 3 people.