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Pan – Fried scallops with a creamy carrot and ginger purée

Pan – Fried scallops with a creamy carrot and ginger purée

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Ingredients

Quantity:
Ingredients for the purée:
4 carrots, peeled and sliced
1 teaspoon fresh ginger, grated
1 cup resh orange juice
2 cups water
Salt
Ground black pepper
Ingredients for the scallops:
10 scallops
½ fresh red chilli pepper, finely chopped
Zest of half a lime
Juice of half a lime
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon olive oil
Ingredients for the aromatic olive oil:
1 cup olive oil
1/3 bunch parsley
1/3 bunch fresh coriander
½ teaspoon salt
½ teaspoon sugar
A little ground black pepper

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Pan – Fried scallops with a creamy carrot and ginger purée

Features:
  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια

Ingredients

  • Ingredients for the purée:

  • Ingredients for the scallops:

  • Ingredients for the aromatic olive oil:

Instructions

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Purchase the scallops from a Blue Island Fish Market.

For the aromatic olive oil

  • Put all the ingredients in a blender and blend for 4 minutes until the oil is green. Next, pass the oil through a fine sieve without forcing the flow. Put aside for about 10 minutes. Ensure there is only clear oil without any bits of the herbs. It will keep for up to 3 weeks in the fridge and can be used on meals and salads.

Method:        

Put the water and the fresh orange juice in a pan. Add the carrots and the ginger and boil on a high heat until the carrots are cooked (soft).  Next, mix in a blender until smooth and creamy.

Put the scallops in a mixing bowl and add the chilli, lime zest, lime juice, sesame oil and soy sauce. Stir gently to avoid squashing the scallops. Leave for 5 minutes for the scallops to marinate.

Next, put a frying pan on a medium to high heat. When the pan is well heated, add the olive oil and the scallops. Fry for 2 minutes on both sides.

Serve with the carrot and ginger purée and the aromatic olive oil.     

From Chef Noel Bassil Bassil

admin

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Mussels in a garlic and fresh cream sauce
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