Roast scallops with spicy lemon couscous and turmeric butte
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Scallops | ||
| Oil | ||
| Concentrated fennel water | ||
| Fish stock | ||
| White wine vinegar | ||
| Turmeric butter | ||
| Salt | ||
| Pepper | ||
| Lemon | ||
| Salad leaves | ||
| Chives | ||
| Lemon oil dressing | ||
| Couscous | ||
Directions
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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