Roast scallops, carrot juices and stir-fried asian greens

1 servings

Ingredients

QuantityIngredient
2kilogramsCarrots; juiced with 1 inch
; ginger
2tablespoonsLemon grass; finely chopped
2tablespoonsFresh lime juice
1tablespoonLime peel; finely chopped
1Red chilli; finely chopped
6Diver caught scallops
Butter
Fresh coriander; chopped
Fresh mint; chopped
Salt and ground black pepper
6Baby pak choi; blanched, roughly
; chopped
1Inch fresh ginger; grated
2Cloves garlic; finely chopped
1Chilli; seeded and finely
; chopped
2Spring onions; cut into 2 inch
; pieces
¼tablespoonSesame oil
½tablespoonCorn oil
1tablespoonSoy sauce
1teaspoonLiquid honey
1tablespoonChicken 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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