Fried scallops with a creamy carrot and ginger purée

Purchase the scallops from a Blue Island Fish Market        

Get all the ingredients ready:        

1. Make the carrot and ginger purée        

2. Marinate the scallops        

3. Cook the scallops        

4. Make the aromatic olive oil       

5. Serve    

Method:           

Put the water and the fresh orange juice in a pan. Add the carrots and the ginger and boil on a high heat until the carrots are cooked (soft).  Next, mix in a blender until smooth and creamy.   

Put the scallops in a mixing bowl and add the chilli, lime zest, lime juice, sesame oil and soy sauce. Stir gently to avoid squashing the scallops. Leave for 5 minutes for the scallops to marinate.      

Next, put a frying pan on a medium to high heat. When the pan is well heated, add the olive oil and the scallops. Fry for 2 minutes on both sides. 

Serve with the carrot and ginger purée and the aromatic olive oil.  

For the aromatic olive oil

Put all the ingredients in a blender and blend for 4 minutes until the oil is green. Next, pass the oil through a fine sieve without forcing the flow. Put aside for about 10 minutes. Ensure there is only clear oil without any bits of the herbs. It will keep for up to 3 weeks in the fridge and can be used on meals and salads.