| 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.
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