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Roast Scallops, Carrot Juices And Stir-Fried Asian Greens
1 servings
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Roast Scallops, Carrot Juices And Stir-Fried Asian Greens Ingredients
2 kg
Carrot
s; juiced with 1 inch
; chopped
;
ginger
1 Inch fresh
ginger
; grated
2 tb
Lemon
grass; finely chopped
2 Cloves
garlic
; finely
2 tb Fresh
lime juice
1 Chilli; seeded and finely
1 tb
Lime
peel; finely chopped
; chopped
1 Red chilli; finely chopped
2 Spring
onion
s; cut into 2
6 Diver caught
scallop
s
; pieces
Butter
1/4 tb
Sesame oil
Fresh
coriander
; chopped
1/2 tb
Corn
oil
Fresh
mint
; chopped
1 tb
Soy sauce
Salt and ground black
pepper
1 ts Liquid
honey
ASIAN
GREENS
1 tb
Chicken stock
6 Baby pak choi; blanched,
Instructions for Roast Scallops, Carrot Juices And Stir-Fried 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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