| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Main course |
2 |
Servings |
INGREDIENTS
| 10 |
|
King Scallops, cleaned |
| 1 |
|
5 cm Piece Mooli, peeled |
|
|
and sliced |
| 6 |
|
Spring Onions, sliced |
| 16 |
|
Broad Beans, blanched and |
|
|
peeled |
| 16 |
|
Snow Peas, slightly |
|
|
obliquely |
| 2 |
|
Baby Pak Choi, stems |
|
|
sliced |
|
|
leaves torn |
| 6 |
|
Asparagus, sliced |
|
|
obliquely |
| 1/2 |
|
Yellow Pepper, sliced |
|
|
obliquely |
| 1/2 |
|
Red Chilli, finely chopped |
| 1 |
|
Stem Lemon Grass, inner |
|
|
part finely |
|
|
sliced |
| 1 |
|
Piece Stem Ginger, cut into |
|
|
julienne |
| 1/2 |
|
Lime, juice |
| 1 |
T |
Sesame Oil |
| 1 |
T |
Olive Oil |
| 1 |
|
Clove Garlic, crushed |
| 1 |
ds |
Kikoman Soy Sauce |
| 1 |
|
Lime, finely grated zest |
| 1/2 |
|
Lime, juice |
| 3 |
t |
Ginger Syrup from Stem |
|
|
Ginger |
| 1 |
T |
Olive Oil |
| 10 |
|
Pecan Nuts |
| 2 |
T |
Sugar |
| 1 |
T |
Toasted Sesame Seeds |
| 1 |
ds |
Water |
|
|
Knob of Unsalted Butter |
INSTRUCTIONS
Preheat oven to 220°c / 450°f / Gas Mark 7. Gently heat wok to all
over even heat. Heat griddle or skillet. Prepare all ingredients. Make
caramel. Add butter and nuts. Swirl to coat. Remove to baking
parchment. Sprinkle with sesame seeds. Allow to cool and crisp.
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. 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. Stir in nuts and finally scallops. Serve
in a pretty dish. Converted by MC_Buster. NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
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