INGREDIENTS

INSTRUCTIONS

True shallots (echalotes) are gradually becoming more widely
available. They look rather like a large, loose head of garlic with
glossy red-brown skin.  Clean and peel 12 large Jerusalem artichokes.
Put a little olive oil  in a roasting pan, add the artichokes and roast
in a medium oven  until golden, a little caramelized and cooked through
- about 20  minutes. Peel and slice 12 cloves of true shallots. Brush
28 scallops  lightly with oil on both sides. Have ready 4 kaffir lime
leaves (or  substitute zest from the limes). Wash 8 wing beans (or
substitute 4  very small bok choys about 10 cms tall - halve them
lengthwise) and  blanch in boiling water.  Put the blanched vegetables
in 4 large bowls (pasta bowls or similar),  together with the whole
roasted artichokes, and scatter the sliced  shallots over the top.
Meanwhile, in a saucepan com- bine 600 mL fish  stock, the juice of 3
limes, Thai fish sauce to taste (about 2  tablespoons) and pepper to
taste and bring to the boil.  Heat an iron grill or heavy frying pan to
a very high heat. Do not  grease. Throw in the oiled scallops and sear
them very quickly on  both sides, so that they take colour on the
outside but are barely  warm inside. Divide the scallops between the
soup bowls, top with the  lime leaves and pour in the broth. Serve.
From an article by Meryl Constance in The Sydney Morning Herald,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 916
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 142.7mg
Potassium: 3970.6mg
Carbohydrates: 199.7g
Fiber: 38.1g
Sugar: 93.5g
Protein: 29.7g