Scallops with lemongrass dressing and crispy vegetables - Bresc BV
Preparation method Puree the ingredients with the stick mixer to make a dressing. Grate the carrot and slice the spring onions into thin julienne.
Ingredients
- 10 large or 20 small scallops
- 10 stalks spring onion
- 3 small carrot
- 125 g bean sprouts
- 15 sheets rice paper
- baby lettuce
- white sesame seeds
- 20 g chives, chopped
- 3 lime, grated peel and juice
- 8 g Bresc Coriander puree
- 8 g Bresc Red chilli puree
- 40 g fish sauce
- 13 g Bresc Lemongrass puree
- 10 g mint, chopped
- salt flakes and pepper
- 3 stalk spring onion
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