Griddled king scallops with crispy chinese vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | King Scallops; (cleaned) | |
| 1 | 5 cm Piece Mooli; (peeled and sliced) | |
| 6 | Spring Onions; (sliced) | |
| 16 | Broad Beans; (blanched and | |
| ; peeled) | ||
| 16 | Snow Peas; (slightly obliquely) | |
| 2 | Baby Pak Choi; (stems sliced, | |
| ; leaves torn) | ||
| 6 | Asparagus; (sliced obliquely) | |
| ½ | Yellow Pepper; (sliced obliquely) | |
| ½ | Red Chilli; (finely chopped) | |
| 1 | Stem Lemon Grass; (inner part finely | |
| ; sliced) | ||
| 1 | Piece Stem Ginger; (cut into julienne) | |
| ½ | Lime; (juice) | |
| 1 | tablespoon | Sesame Oil |
| 1 | tablespoon | Olive Oil |
| 1 | Clove Garlic; (crushed) | |
| 1 | dash | Kikoman Soy Sauce |
| 1 | Lime; (finely grated zest) | |
| ½ | Lime; (juice) | |
| 3 | teaspoons | Ginger Syrup from Stem Ginger |
| 1 | tablespoon | Olive Oil |
| 10 | Pecan Nuts | |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Toasted Sesame Seeds |
| 1 | dash | Water |
| Knob of Unsalted Butter | ||
Directions
DRESSING
CARAMELISED PECANS
1. Preheat oven to 220ºc / 450ºf / Gas Mark 7. Gently heat wok to all over even heat. Heat griddle or skillet.
2. Prepare all ingredients.
3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking parchment. Sprinkle with sesame seeds. Allow to cool and crisp.
4. Griddle scallops until golden on one side. Remove and sit on oven tray golden side up. Drizzle dressing over. Heat for 1 minute ONLY in oven until hot.
5. Add oil to wok and stir fry all vegetables, starting with chilli, lemon grass, garlic and asparagus. Add rest of vegetables and seasonings. Taste and adjust.
6. Stir in nuts and finally scallops.
7. Serve in a pretty dish.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.