Ingredients
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15 Scallops
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3 Heads Pak choi
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1 Lime
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4 Sticks Lemongrass
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1 Pack Tapioca glass noodles
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2 TBSP Tamari
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4 TBSP Olive oil
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Ground pink peppercorn
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Fleur de sel
Overview
An exotic dish with my favorite seafood (scallops), light and fully paleo compliant thanks to the tapioca glass noodles. You can add coriander leaves for even more refined taste
This dish belongs to the menu
Utensils
- 1 Pan
- 1 Saucepan
- 1 Non-stick skillet
- 1 Steamer or pressure cooker
- 1 Sieve
Menu steps
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1
Done
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Prepare lemongrass brothBring a saucepan filled with 0.5l water to boil. Add 1 TBSP olive oil, 2 TBSP tamari (or soy sauce) & the juice of 1 lime. Peel 4 lemongrass sticks (remove first layer) and cut them in small chunks, add to the boiling water and let cook for 10 minutes. Keep warm (cover) and reserve until serving |
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2
Done
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Prepare glass noodlesBring a pan filled with water with salt to boil. Add 1 pack tapioca glass noodles, boil for 3 minutes and remove from stove, keep the noodles for another 3 minutes in the water (covered), then drain with a sieve and keep warm until serving |
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3
Done
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Prepare pak choiIn a steamer or pressure cooker, put 3 pak choi heads cut in halves to cook for 10 minutes (steamer) or 3 minutes (pressure cooker) |
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4
Done
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Prepare scallopsIn a non stick skillet, put 1TBSP olive oil over high heat, cook the scallops 30 seconds on each side (make sure they get brown), remove from stove and let cook further in the covered skillet for 2 minutes |
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5
Done
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To serveWith a sieve drain the lemongrass broth and pour in 3 soup plates. In each plate add some tapioca glass noodles, 2 pak choi head halves and 5 scallops. Sprinkle some fleur de sel on the scallops and grind some pink peppercorn on the entire dish |
