| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New, Chefs, On, The, Block | 1 | servings | |
INGREDIENTS
| Scallops | ||
| Oil | ||
| Concentrated fennel water | ||
| Fish stock | ||
| White wine vinegar | ||
| Turmeric butter | ||
| Salt | ||
| Pepper | ||
| Lemon | ||
| Salad leaves | ||
| Chives | ||
| Lemon oil dressing | ||
| Couscous |
INSTRUCTIONS
Fry scallops in oil cup side down. In a separate pan heat some concentrated fennel water and fish stock mixed together with white wine vinegar. Add a little turmeric butter to thicken the mixture. Remove the scallops after 2-3 minutes and season with salt, pepper and lemon. Mix a selection of salad leaves in a bowl with lemon oil dressing. Whisk the fish stock sauce preferably with a hand blender. Pour 2-3 tablespoons onto a serving plate. Decorate with the cooked scallops. Optional: Place the couscous in the centre of the plate and garnish with the salad leaves and chives. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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