Shellfish with Parmesan sauce
This is how to make a scallops with parmesan sauce by Oswaldo Llanos Salazar, chef at Coricancha Nikkei Restaurant & Lounge Bar en Ibiza.
Ingredients
- Scallops: 120g
- Parmesan: 30g
- Coriander: 10g
- Yellow chilli pepper: 20g
- Virgin olive oil: 10g
- Quinoa: 40g
- Seaweed: 20g
- Juice of 1 lime
- Lemon-drop pepper (chilli): 5g
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