Title: Diver Caught Scallops Wrapped in Spring Rolls
Categories: Superchefs
Yield: 4 servings

----------------------------FOR THE SPRING ROLLS----------------------------
12 King scallops; (trimmed and
-roes
; removed)
12 Sheets spring roll pastry
Five spice powder
12 Coriander leaves
30 g Flour mixed with a little
-water to form a; (1 oz)
; paste

---------------------------FOR THE DIPPING SAUCE---------------------------
1 sm Red chilli
1 Garlic clove
1/2 Lemon; Juice of
112 ml Soy sauce; (4fl oz)
55 g White radish; (2 oz)
30 g Pickled ginger; (1 oz)
Shredded spring onions
12 Reserved scallop roes;
-(lightly poached in
; salted water and
; kept warm)

Spring rolls: Season the white part of the scallops with a little 5 spice
powder. Place 1 coriander leaf on each scallop, wrap each scallop (not
including the orange roe) in a sheet of spring roll pastry which has been
brushed with the flour and water paste, reserve in the fridge.

Dipping sauce: Whisk all the above ingredients together and allow to stand
for 30 minutes.

Arrange the shredded white radish into piles in the middle of four plates.
Place three small mounds of pickled ginger around the radish, scatter the
shredded spring onions over the plates, deep fry the scallop spring rolls
until crisp and arrange around the plates.

Put one poached scallop roe on top of each spring roll and serve with the
dipping sauce separately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.