| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | Superchefs | 1 | servings |
INGREDIENTS
| 2 | kg | Carrots; juiced with 1 inch |
| ; ginger | ||
| 2 | tb | Lemon grass; finely chopped |
| 2 | tb | Fresh lime juice |
| 1 | tb | Lime peel; finely chopped |
| 1 | Red chilli; finely chopped | |
| 6 | Diver caught scallops | |
| Butter | ||
| Fresh coriander; chopped | ||
| Fresh mint; chopped | ||
| Salt and ground black pepper | ||
| 6 | Baby pak choi; blanched, roughly | |
| ; chopped | ||
| 1 | Inch fresh ginger; grated | |
| 2 | Cloves garlic; finely chopped | |
| 1 | Chilli; seeded and finely | |
| ; chopped | ||
| 2 | Spring onions; cut into 2 inch | |
| ; pieces | ||
| 1/4 | tb | Sesame oil |
| 1/2 | tb | Corn oil |
| 1 | tb | Soy sauce |
| 1 | ts | Liquid honey |
| 1 | tb | Chicken stock |
INSTRUCTIONS
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.
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