Roast scallops, carrot juices and stir-fried asian greens
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Carrots; juiced with 1 inch |
| ; ginger | ||
| 2 | tablespoons | Lemon grass; finely chopped |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Lime peel; finely chopped |
| 1 | Red chilli; finely chopped | |
| 6 | Diver caught scallops | |
| Butter | ||
| Fresh coriander; chopped | ||
| Fresh mint; chopped | ||
| Salt and ground black pepper | ||
| 6 | Baby pak choi; blanched, roughly | |
| ; chopped | ||
| 1 | Inch fresh ginger; grated | |
| 2 | Cloves garlic; finely chopped | |
| 1 | Chilli; seeded and finely | |
| ; chopped | ||
| 2 | Spring onions; cut into 2 inch | |
| ; pieces | ||
| ¼ | tablespoon | Sesame oil |
| ½ | tablespoon | Corn oil |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Liquid honey |
| 1 | tablespoon | Chicken stock |
Directions
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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