Recipe: Etuvée scallops with gingered carrot, coriander, soy and sesame

By The Newsroom
Published 23rd Nov 2018, 10:42 BST
Updated 23rd Nov 2018, 11:45 BST
Etuve scallops with gingered carrot, coriander, soy and sesameEtuve scallops with gingered carrot, coriander, soy and sesame
Etuve scallops with gingered carrot, coriander, soy and sesame
Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for a sumptuous starter dish of etuvée scallops served alongside gingered carrot, coriander, soy and sesame.

INGREDIENTS

450g queen scallops – washed and patted dry

200g carrot julienne (thin strips)

20g stem ginger – chopped

120g onion – sliced

20ml sesame oil

10g coriander – chopped

30ml water

Sesame seeds – to garnish

20ml light soy sauce

80g cold butter – diced

Lemon juice – to taste