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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Immersion blender
- Deep fryer
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Slotted spoon
- Tongs
- Paper towel
- Serving platter
- Plate
- Spoon
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 stalks spring onion
More Like This
Scallops barbecued in their shells - Bresc BV
bresculinair.nl
Scallops with ginger and lemon grass
nzwomansweeklyfood.co.nz
Seared Scallops with Lemongrass and Coconut
nourishingmeals.com
Fried scallops with black garlic - Bresc BV
bresculinair.com
Scallops with Citrus and Sprouts
gourmettraveller.com.au
Lemongrass Crab & Scallop Cakes with a Spicy Cucumber Dipping Sauce
sippitysup.com
Grilled Scallops with Lemon and Herbs
summersetgrills.com
Seared Scallops with Citrus Herb Sauce Recipe: How to Make It
tasteofhome.com