Bayswater Brasserie Seared Sea Scallops in Lime Broth

Title:
Bayswater Brasserie Seared Sea Scallops in Lime Broth

Yield:
4 Servings

Categories:
Thai,
Seafood




Ingredients:





          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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip