Bayswater brasserie seared sea scallops in lime broth
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Bayswater brasserie seared sea scallops in lime broth
  Scallops    Lime    Thai    Seafood  
Last updated 6/12/2012 1:07:38 AM. Recipe ID 33726. Report a problem with this recipe.
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      Title: Bayswater brasserie seared sea scallops in lime broth
 Categories: Thai, Seafood
      Yield: 4 Servings
 
           Stephen Ceideburg
     12 lg Jerusalem Artichokes
           Olive oil
     12    Cloves shallots
     20    Scallops
      4    Kaffir Lime Leaves
      8    Wing Beans
    600 ml Fish Stock
      3    Limes, Juice Only
      2 tb Fish Sauce
           Pepper to taste
 
  True shallots (echalotes) are gradually becoming more widely
  available. They look rather like a large, loose head of garlic with
  glossy red-brown skin.
  
  Clean and peel 12 large Jerusalem artichokes. Put a little olive oil
  in a roasting pan, add the artichokes and roast in a medium oven
  until golden, a little caramelized and cooked through - about 20
  minutes. Peel and slice 12 cloves of true shallots. Brush 28 scallops
  lightly with oil on both sides. Have ready 4 kaffir lime leaves (or
  substitute zest from the limes). Wash 8 wing beans (or substitute 4
  very small bok choys about 10 cms tall - halve them lengthwise) and
  blanch in boiling water.
  
  Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
  together with the whole roasted artichokes, and scatter the sliced
  shallots over the top. Meanwhile, in a saucepan com- bine 600 mL fish
  stock, the juice of 3 limes, Thai fish sauce to taste (about 2
  tablespoons) and pepper to taste and bring to the boil.
  
  Heat an iron grill or heavy frying pan to a very high heat. Do not
  grease. Throw in the oiled scallops and sear them very quickly on
  both sides, so that they take colour on the outside but are barely
  warm inside. Divide the scallops between the soup bowls, top with the
  lime leaves and pour in the broth. Serve.
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/8/93. Courtesy Mark Herron.
  
  File




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Recipe ID 33726 (Apr 03, 2005)

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