Roast scallops with spicy lemon couscous and turmeric butte

Yield: 1 servings

Measure Ingredient
\N \N Scallops
\N \N Oil
\N \N Concentrated fennel water
\N \N Fish stock
\N \N White wine vinegar
\N \N Turmeric butter
\N \N Salt
\N \N Pepper
\N \N Lemon
\N \N Salad leaves
\N \N Chives
\N \N Lemon oil dressing
\N \N Couscous

Fry scallops in oil cup side down. In a separate pan heat some concentrated fennel water and fish stock mixed together with white wine vinegar. Add a little turmeric butter to thicken the mixture. Remove the scallops after 2-3 minutes and season with salt, pepper and lemon.

Mix a selection of salad leaves in a bowl with lemon oil dressing. Whisk the fish stock sauce preferably with a hand blender. Pour 2-3 tablespoons onto a serving plate. Decorate with the cooked scallops.

Optional: Place the couscous in the centre of the plate and garnish with the salad leaves and chives.

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