SCALLOPS, PASSION FRUIT AND GRAPEFRUIT SPRING ROLLS
What about some scallops with passion fruit recipe
Let me introduce you to the spring rolls (literally called “rouleaux de printemps” in France).
It is a delicate meal in itself French people adore… I wanted to change from the usual chicken or prawns we normally associate rice paper rolls with and I went for my favorite : the scallops that I paired with passion fruit and grapefruit, a delight for your taste buds!
Gua cuon
The spring roll or Gua con, is an Asian specialty, more specifically from Vietnam.
In Vietnam, the ingredients of the spring roll are generally made from pork meat, shrimp, shellfish and vegetables or simply vegetables.
They are then rolled in a rice paper.
Wine pairing : Cheverny (Rosé) from the Loire valley.
Rice papers
Rice vermicelli
Hoisin sauce
Peanut butter
Garlic
Chili
SCALLOPS, PASSION FRUIT AND GRAPEFRUIT ROLLS
Serves 4
70 g 2,46 oz rice vermicelli
6 scallops
4 rice papers
1 grapefruit cubed
2 passion fruits
2 carrots julienned
1 little cucumber julienned
12 fresh mint leaves
Butter for the pan
Goi Cuon sauce
3 tbsp Hoisin sauce
2 tbsp peanut butter
1 garlic clove crushed
1 little chili crushed
110 g 3,88 oz water
In a little saucepan, gently reheat all the ingredients listed.
Combine well and leave it to cool down.
In a pan, briefly cook the scallops 2 minutes each side in a little bit of butter.
Slice them in half horizontally. Set aside.
In a saucepan, bring water to the boil to cook the vermicelli rice for 3 minutes.
Drain and rinse them with cold water. Set aside.
Meanwhile, fill a large bowl with warm-hot water.
Dip one rice paper into the hot water for several seconds to soften.
Lay it straight out onto a clean tea towel or a big piece of baking paper.
In a row across the center of the rice paper, place 3 mint leaves, carrots and cucumber, vermicelli rice, grapefruits cubes, half a passion fruit and 3 slices of scallops.
Leave about 2 inches uncovered on each side.
Holding the whole thing firmly in place, fold the edges of the rice paper to form a small roll, tightening well.
Repeat the same for the other rice papers.
Set aside in the fridge and serve with the sauce.
70 g de vermicelles de riz
6 Saint Jacques
1 pamplemousse
8 feuilles de menthe
