FOR 1 PERSON
Difficulty: Easy
Preparation: 20min
INGREDIENTS
- 2 Scallops
- Mustard Seeds
- Single Cream
- ½ lemon
- 100ml Ginger Oil
- 1 Leaf Pack Choi
PREPARATION
For the ginger oil…
Confit 75gr of sliced ginger in 100ml of neutral oil –sunflower oil or soft olive oil- at 65-70ºC during 3 hours. Cool down during 12 hours and strain.
For the mustard and ginger sauce…
Mix 1 tablespoon of mustard seeds and the juice of ½ lemon in a frying pan. Dissolve and add 100ml of ginger oil. Add one tablespoon of single cream and boil down.
For the scallop skewer…
Brown the scallops in the grill. Serve in a deep dish, pour the sauce on the top and decorate with a previously blanched pack choi leaf.
THE CHEF’S ADVICE
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