Scallops with Julienne of Vegetables

Name: Scallops with Julienne of Vegetables
Yield: Serves 2
Ingredients: 1 garlic clove, peeled and crushed; 6–8 plump, shelled scallops; 1 tbsp soy sauce; salt; freshly ground black pepper; ½ lemon; 2 tbsp fish stock; 1 in / 2.5 cm piece of fresh root ginger, peeled and shredded; 1 carrot, peeled and cut into very fine strips; 1 leek, trimmed and cut into very fine strips; 1 celery stalk, trimmed and cut into very fine strips

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is another way of serving scallops, either as a starter or as a main course.

Ingredients

6–8 plump, shelled scallops
1 garlic clove, peeled and crushed
1 in / 2.5

Fish course
Pescatarian

Method

Clean the scallops by rinsing thoroughly under cold water to wash away any sand. Remove the intestine and the thick muscle. Pat dry on kitchen paper, and place in a shallow pie dish. Scatter the garlic and ginger over the scallops, then heap the carrot, leek and celery on top. Season lightly. Squeeze on just a few drops of lemon juice and moisten with the fish stock and soy sauce. Place the pie