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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