Roast Scallops with Spicy Lemon Couscous And Turmeric Butte

1 servings

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Roast Scallops with Spicy Lemon Couscous And Turmeric Butte Ingredients

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

Instructions for Roast Scallops with Spicy Lemon Couscous And Turmeric Butte

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CitrusCuisine: Uncategorized

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