Arrival
Departure
Weather forecast
Tomorrow Friday Saturday Sunday
T T H H
14 / 21° 12 / 17° 8 / 16° 6 / 16°
more info
Time together Lastminute
Calendar
12.09.20 - 03.10.20
07.11.20 - 10.12.20
Per person from € 988,-
Öffnungszeiten der Hotels Openingtimes of the hotels
DolceVita Alpiana Resort
28.06.20 - 08.12.20 & 26.12.20 - 06.01.21
19.03.21 - 07.12.21 & 26.12.21 - 09.01.22
DolceVita Luxury Resort Preidlhof
20.06.20 - 08.12.20 & 26.12.20 - 06.01.21
29.01.21 - 28.11.21
DolceVita Hotel Jagdhof
03.07.20 - 08.12.20 & 26.12.20 - 06.01.21
20.03.21 - 21.11.21
Lifestyle DolceVita Resort Lindenhof
18.06.20 - 13.12.20 & 26.12.20 - 10.01.21
04.03.21 - 12.12.21 & 26.12.21 - 09.01.22
Feldhof DolceVita Resort
19.06.20 - 22.11.20 & 26.12.20 - 10.01.21
Scallops

Scallops

with bacon – peas – wasabi






stripe

Ingredients:

Scallops with bacon:
• 6 scallops of the same size (cleaned)
• 6 thin slices of bacon
• Small amount of olive oil
• 1 pinch of sea salt
• Freshly ground black pepper

Pea-wasabi cream:
• 100 g frozen peas
• 1 pinch of sea salt
• 1 pinch of sugar
• 5 g wasabi paste
• 1 lemon


Preparation:

Scallops:
Season all sides of the scallops with salt and pepper and dredge in olive oil (marinate). Wrap a slice of smoked bacon around the scallops and fry in a pan with olive oil until crisp. Take scallops from the pan and leave to rest. The scallops should still be translucent in the middle.

Pea-wasabi cream:
Parboil the frozen peas in salted water. Add the remaining ingredients and blend with a liquidizer or hand-held blender until smooth. Strain through a sieve if necessary and keep refrigerated until serving.


Presentation:

Die Jakobsmuscheln mit der Erbsen-Wasabi-Creme servieren.

This page uses cookies for functional and analytical reasons. Read our cookie regulations for more information. By using this website you agree with our cookie regulations.