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