Roast Scallops, Carrot Juices And Stir-Fried Asian Greens

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Roast Scallops, Carrot Juices And Stir-Fried Asian Greens Ingredients

2 kg Carrots; 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 onions; cut into 2
6 Diver caught scallops	; 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: ChickenCuisine: Uncategorized

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