Seared scallops, steamed samphire and tiger prawn Asian broth
Ingredients:
Featured in:
May 2019
8 scallops
8 tiger prawns
200g samphire
250ml shellfish stock infused with chilli, ginger, lemongrass, garlic and coriander
Featured in:
May 2019
METHOD
Bring shellfish stock and infusion of aromatics to boil and simmer for 10 minutes. Strain and set aside.
Place a frying pan on heat until smoking hot, add a little oil, sear scallops and tiger prawns.
Divide the samphire between 4 bowls and pour over the hot broth. Add scallops and tiger prawns. Garnish with micro coriander.
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