Scallop Skewers with Cream Dip

Ingredients

• 100 g yogurt
• 100 ml whipping cream
• 4 Tbsp lime juice
• Salt
• white pepper
• 1 tsp ginger powder
• a pinch vanilla sugar
• Tabasco
• 6 scallops (ready to cook, sashimi quality)
• Sea salt
• 75 g glass noodles
• 30 g enoki mushrooms (small pieces)
• 2 tbsp grape seed oil
• 1 tbsp butter
• 1 tbsp caviar

Instructions

1. 1.

   Whisk the yogurt with the cream and season with lime juice, salt, pepper, ginger, and vanilla sugar. Add Tabasco to taste and chill until serving.

2. 2.

   Rinse the scallops, pat dry, and leave whole or halve as desired. Season with sea salt and pepper, then skewer 1-2 scallops each.

3. 3.

   Prepare the glass noodles according to package instructions. Clean and pat dry the mushrooms.

4. 4.

   For serving, heat the oil with butter in a pan, sear the scallop skewers for 2 minutes on each side. Arrange on the noodle bed, top each scallop with a bit of caviar, place mushrooms beside, and serve with sauce.