Ingredients
10
- 30 scallops (and shells)
- 3 dl coconut milk
- 5 limes
- 25 g Bresc Lemongrass puree
- 25 g Bresc Ginger puree
- 25 g Bresc WOKchilli
- 1 bunch coriander
- 50 g fish sauce
- 10 new carrots
- 20 stalks spring onion
- 3 head pak choi
- sunflower oil
Used bresc products
Ingredients
Preparation method
Light the barbecue. Marinate the scallops in the lemongrass, ginger, WOKchilli and some grated lime peel. Spoon them into the shells, pour a little coconut milk over them and season with a little fish sauce. Slice the lime. Cut the new carrots in half and tear the pak choi loose. Marinate them with the stalks of spring onion in a little oil. Coarsely chop the coriander. Place the scallops on the barbecue rack and leave them there until the liquid starts to boil. In the meantime, grill the vegetables and season lightly with pepper and the fish sauce. Serve them together and garnish with the coriander and the slices of lime.
Related themes
PS in foodservice