Roast Scallops, Carrot Juices And Stir-Fried Asian Greens

Categories: Superchefs
Yield: 1 servings

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

--------------------------------ASIAN GREENS--------------------------------
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

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.

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