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Griddled King Scallops with Crispy Chinese Vegetables

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Try this Griddled King Scallops with Crispy Chinese Vegetables recipe, or contribute your own. "Chinese" and "Main dishes" are two of the tags cooks chose for Griddled King Scallops with Crispy Chinese Vegetables.

Yield: 2 servings Ready in 1 hours

Cuisine: ChineseMain Ingredient: Vegetables

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Servings          
Original recipe makes 2 servings
1 Stem Lemon Grass; (inner
1/2 Yellow Pepper; (sliced
1/2 Lime; (juice)
1 Lime; (finely grated zest)
16 Broad Beans; (blanched and
1 tbolive oil
3 tsGinger Syrup from Stem
1 Clove Garlic; (crushed)
10 King Scallops; (cleaned)
1 tbSesame oil
1 5 cm Piece Mooli; (peeled
CARAMELISED PECANS
; peeled)
; sliced)
1 dsKikoman Soy Sauce
1/2 Lime; (juice)
10 Pecan Nuts
16 Snow Peas; (slightly
DRESSING
1 dsWater
1 tbolive oil
6 Spring Onions; (sliced)
2 Baby Pak Choi; (stems
1/2 Red Chilli; (finely chopped)
1 tbToasted Sesame Seeds
1 Piece Stem Ginger; (cut into
2 tbSugar
Knob of Unsalted Butter
; leaves torn)
6 Asparagus; (sliced

Griddled King Scallops with Crispy Chinese Vegetables Preparation

1. Preheat oven to 220?c / 450F / Gas Mark 7. Gently heat wok to all over even heat. Heat griddle or skillet. 2. Prepare all ingredients. 3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking parchment. Sprinkle with sesame seeds. Allow to cool and crisp. 4. Griddle scallops until golden on one side. Remove and sit on oven tray golden side up. Drizzle dressing over. Heat for 1 minute ONLY in oven until hot. 5. Add oil to wok and stir fry all vegetables, starting with chilli, lemon grass, garlic and asparagus. Add rest of vegetables and seasonings. Taste and adjust. 6. Stir in nuts and finally scallops. 7. Serve in a pretty dish. NOTES : Chef:Tessa Bramley

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Calories Per Serving: 257
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Tags

  1. Main dishes
  2. Chinese
  3. Asparagus
  4. Bean
  5. Sesame
  6. Butter
  7. Olive oil
  8. Onion
  9. Peas
  10. Garlic
  11. Snow Pea
  12. Soy Sauce
  13. Ginger
  14. Lemon
  15. Lime
  16. Vegetables
  17. Dinner
  18. Spring
  19. Fresh

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