Scallops with Julienned Vegetables

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Scallops with Julienned Vegetables
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
2 carrots
½ stalk Leeks
18 Scallop (shelled)
2 Avocados
½ lemon (juice of)
salt
1 pinch cayenne pepper
800 milliliters Vegetable broth
4 tablespoons soy sauce
150 milliliters Whipped cream
2 pinches Chinese 5 spice powder
How healthy are the main ingredients?
Whipped creamLeeksoy saucecarrotAvocadolemon

Preparation steps

1.

Peel the carrot and julienne lengthwise. Rinse, trim, and julienne the leeks. Rinse the scallops and pat dry.

2.

Halve and seed the avocados. Remove the fruit, cut into small cubes, and mix gently with half of the lemon juice. Season with salt and the cayenne pepper.

3.

Bring the vegetable stock and the soy sauce to a boil. Add the scallops and vegetables, and cook for 2 minutes. Beat the cream and remaining lemon juice until stiff. Season with salt and the 5-spice.

4.

Portion the broth into bowls, and top with the scallops. Top with the julienned vegetables. Layer the avocados into glasses, and top with the 5 spice cream.