Pickled wagyu tongue with seared scallops
- 1 small wagyu or veal tongue
- 2 cloves garlic, chopped
- 1 small red chilli, chopped
- 150mL extra virgin olive oil
- 200mL cider vinegar
- 1/2 tsp paprika
- 1 tbsp extra virgin olive oil
- 16 scallops, roe removed
A great twist on traditional tapas.
Method
Simmer tongue in lightly salted water for 3 hours. Remove and peel while still hot then cut into very thin slices when cool. Place tongue in a bowl and add garlic, chilli, olive oil, vinegar and paprika. Heat olive oil in a frying pan and sear scallops for about 30 seconds each side. To serve, thread 1 slice of tongue and 1 scallop on each skewer.
Makes 16.
