John Myers
Contents
show
Fried Scallop on Vegetable Couscous and Carrot-ginger Jus
The perfect fried scallop on vegetable couscous and carrot-ginger jus recipe with a picture and simple step-by-step instructions.
- 10 Pc. Scallops
- 300 g Couscous
- 2 kg Carrots
- 100 g Ginger
- 1 Pc. Paprika
- 1 Pc. Kohlrabi fresh
- 2 Pc. Eggplant fresh
Sauce:
- Put ginger in sugared water and boil down (this is how a spicy ginger sugar syrup is created). Juice the carrots and put the juice in a saucepan and reduce to about ¼ of the amount. Then season to taste with a little of the ginger sugar syrup.
Couscous:
- Cut the vegetables into very thin cubes and fold them uncooked into the couscous, then pour the boiling water over them and let them steep.
Scallops:
- Slightly season the scallops, put them in a hot pan and fry them.
Facebook Comments