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Bayswater Brasserie Seared Sea Scallops in Lime Broth

Bayswater Brasserie Seared Sea Scallops in Lime Broth comes together with Stephen Ceideburg, Jerusalem Artichokes, Olive Oil, Shallots, and Scallops. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Stephen Ceideburg
• 12
• Olive Oil
• 12
• 20
• 4
• 8
• 600
• 3
• 2 tbsp
• Pepper

Method (preview)

1. 1

   True shallots (echalotes) are gradually becoming more widely available.

2. 2

   Clean and peel 12 large Jerusalem artichokes.

3. 3

   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.

4. 4

   Peel and slice 12 cloves of true shallots.

5. 5

   Brush 28 scallops lightly with oil on both sides.

6. 6

   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.

7. 7

   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.

8. 8

   Heat an iron grill or heavy frying pan to a very high heat. Do not grease.

9. 9

   Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth.

10. 10

    Serve.

11. 11

    Courtesy Mark Herron.