{"id":1175,"date":"2021-03-22T17:45:05","date_gmt":"2021-03-22T16:45:05","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=1175"},"modified":"2021-03-22T17:45:05","modified_gmt":"2021-03-22T16:45:05","slug":"scallops-x-parmesan-miso-lime-panna-cotta-glazed-carrots","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/scallops-x-parmesan-miso-lime-panna-cotta-glazed-carrots\/?lang=en","title":{"rendered":"Scallops x parmesan miso lime panna cotta & glazed carrots"},"content":{"rendered":"

Scallops x parmesan miso lime panna cotta & glazed carrots<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Pan fried scallops<\/div>\n
8<\/span> <\/span> scallops<\/span><\/div>\n
20<\/span> g<\/span> butter<\/span><\/div>\n
1<\/span> <\/span> tbsp olive oil<\/span><\/div>\n
Panna cotta parmesan miso citron vert<\/div>\n
400<\/span> ml<\/span> heavy cream<\/span><\/div>\n
200<\/span> ml<\/span> milk<\/span><\/div>\n
1<\/span> <\/span> tbsp miso paste<\/span><\/div>\n
50<\/span> g<\/span> parmesan<\/span><\/div>\n
3<\/span> g<\/span> agar agar<\/span><\/div>\n
1<\/span> <\/span> lime<\/span><\/div>\n
Glazed carrots<\/div>\n
4<\/span> <\/span> carrots (new ones if possible)<\/span><\/div>\n
30<\/span> g<\/span> butter<\/span><\/div>\n
1<\/span> c-\u00e0-s<\/span> honey<\/span><\/div>\n
1<\/span> <\/span> pinch of salt<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Panna cotta parmesan miso citron vert<\/div>\n
\n
\n

In a saucepan, pour the heavy cream, Parmesan, juice and zest of the lime.
\nDilute the agar-agar in the milk, pour it into the pan and whisk.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bring the mixture to a boil, boil for a minute.
\nPour it into the plates you want to eat with.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

You can reheat the panna cotta but to it gently et slowly so it doesn’t liquify. Few seconds before serving are enough.<\/p>\n<\/div>\n<\/div>\n

Glazed carrots<\/div>\n
\n
\n

Peel and cut the carrots lengthwise.
\nPlace them on the pan, add water halfway up the carrots, diced butter, a spoonful of honey and a pinch of salt.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover with baking paper to which you have previously made small holes to let the steam escape and cook until the water has evaporated.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

Pan fried scallops<\/div>\n
\n
\n

In a frying pan, heat the oil and butter.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the pan is hot, sear the scallops for 1 min and turn over and cook for another minute.
\nSeason with salt and pepper.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1174,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1175","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-healthy-en","cp_recipe_category-plat-principal-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1174"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}