Kampasimpukat with Wasabi Foam
recipe

Description: A delightful seafood dish featuring tender scallops paired with a light and airy wasabi foam.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- Butter for frying
- 1 tablespoon authentic wasabi
- 3 dl water
- 8 large fresh scallops
- Salt, to taste
- 1 tablespoon lecithin granules
Instructions:
1. Grind the lecithin granules into a fine powder.
2. Heat the water to 70°C (158°F) and remove it from the heat.
3. Mix the lecithin and wasabi into the warm water and let it infuse for about 30 minutes.
4. Whip the mixture with a frother or an immersion blender until it becomes a rich foam.
5. In a skillet, heat the butter and fry the scallops on both sides until they are beautifully golden brown.
6. Serve the scallops with a generous dollop of wasabi foam on top.
Nutritional Information (per serving):
Calories: 250
Protein: 22g
Fat: 15g
Carbohydrates: 5g
Fiber: 1g
Sodium: 300mg

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