Title: Griddled King Scallops with Crispy Chinese Vegetables
Categories: Main course, Here's one , Earlier1
Yield: 2 servings

10 King Scallops; (cleaned)
1 5 cm Piece Mooli; (peeled
-and sliced)
6 Spring Onions; (sliced)
16 Broad Beans; (blanched and
; peeled)
16 Snow Peas; (slightly
-obliquely)
2 Baby Pak Choi; (stems
-sliced,
; leaves torn)
6 Asparagus; (sliced
-obliquely)
1/2 Yellow Pepper; (sliced
-obliquely)
1/2 Red Chilli; (finely chopped)
1 Stem Lemon Grass; (inner
-part finely
; sliced)
1 Piece Stem Ginger; (cut into
-julienne)
1/2 Lime; (juice)
1 tb Sesame Oil
1 tb Olive Oil
1 Clove Garlic; (crushed)
1 ds Kikoman Soy Sauce

----------------------------------DRESSING----------------------------------
1 Lime; (finely grated zest)
1/2 Lime; (juice)
3 ts Ginger Syrup from Stem
-Ginger
1 tb Olive Oil

-----------------------------CARAMELISED PECANS-----------------------------
10 Pecan Nuts
2 tb Sugar
1 tb Toasted Sesame Seeds
1 ds Water
Knob of Unsalted Butter

1. Preheat oven to 220ºc / 450ºf / Gas Mark 7. Gently heat wok to all over
even heat. Heat griddle or skillet.

2. Prepare all ingredients.

3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking
parchment. Sprinkle with sesame seeds. Allow to cool and crisp.

4. Griddle scallops until golden on one side. Remove and sit on oven tray
golden side up. Drizzle dressing over. Heat for 1 minute ONLY in oven until
hot.

5. Add oil to wok and stir fry all vegetables, starting with chilli, lemon
grass, garlic and asparagus. Add rest of vegetables and seasonings. Taste
and adjust.

6. Stir in nuts and finally scallops.

7. Serve in a pretty dish.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.