Yield: 1 servings
Measure | Ingredient |
---|---|
2 kilograms | Carrots; juiced with 1 inch |
\N \N | ; ginger |
2 tablespoons | Lemon grass; finely chopped |
2 tablespoons | Fresh lime juice |
1 tablespoon | Lime peel; finely chopped |
1 \N | Red chilli; finely chopped |
6 \N | Diver caught scallops |
\N \N | Butter |
\N \N | Fresh coriander; chopped |
\N \N | Fresh mint; chopped |
\N \N | Salt and ground black pepper |
6 \N | Baby pak choi; blanched, roughly |
\N \N | ; chopped |
1 \N | Inch fresh ginger; grated |
2 \N | Cloves garlic; finely chopped |
1 \N | Chilli; seeded and finely |
\N \N | ; chopped |
2 \N | Spring onions; cut into 2 inch |
\N \N | ; pieces |
¼ tablespoon | Sesame oil |
½ tablespoon | Corn oil |
1 tablespoon | Soy sauce |
1 teaspoon | Liquid honey |
1 tablespoon | Chicken stock |
ASIAN GREENS
Place carrot juice in a saucepan. Add lemon grass, red chilli, lime juice and peel. Bring to the boil. Finish with butter, coriander and mint. Season to taste.
Scallops:
Seal scallops in a hot dry nonstick pan until crusty both sides, about 1 minute. Pop in the oven for 2 minutes.
Greens:
Heat the oils in a wok, add garlic, chilli, ginger and spring onions and stir for 1 minute. Add blanched pak choi and remaining ingredients and cook for 3 minutes.
Presentation:
Place four mini piles of pak choi around plate. Place half a scallop on each pile and top with crispy julienne of ginger, pour on carrot juices.
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