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SCALLOP SKEWER WITH MUSTARD AND GINGER

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
Brown the scallops first and then set the skewers. It’s more practical.
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