| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | Superchefs | 1 | Servings |
INGREDIENTS
| 2 | kg | Carrots, juiced with 1 inch |
| ginger | ||
| 2 | T | Lemon grass, finely chopped |
| 2 | T | Fresh lime juice |
| 1 | T | 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 | T | Sesame oil |
| 1/2 | T | Corn oil |
| 1 | T | Soy sauce |
| 1 | t | Liquid honey |
| 1 | T | Chicken stock |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2315
Calories From Fat: 931
Total Fat: 106.5g
Cholesterol: 244.5mg
Sodium: 4132.4mg
Potassium: 8753.4mg
Carbohydrates: 329.2g
Fiber: 82.2g
Sugar: 157.2g
Protein: 48.9g