Roast scallops, carrot juices and stir-fried asian greens

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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