Recipe for Griddled King Scallops with Crispy Chinese Vegetables 
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Yield:
2 servings
Ingredients:
Amount Ingredient
10 x King Scallops, (cleaned)
1 x 5 cm Piece Mooli, (peeled and sliced)
6 x Spring Onions, (sliced)
16 x Broad Beans, (blanched and peeled)
16 x Snow Peas, (slightly obliquely)
2 x Baby Pak Choi, (stems sliced, leaves torn)
6 x Asparagus, (sliced obliquely)
1/2 x Yellow Pepper, (sliced obliquely)
1/2 x Red Chilli, (finely chopped)
1 x Stem Lemon Grass, (inner part finely sliced)
1 x Piece Stem Ginger, (cut into julienne)
1/2 x Lime, (juice)
1 tbl Sesame Oil
1 tbl Olive Oil
1 x Clove Garlic, (crushed)
1 dsh Kikoman Soy Sauce
----------------- DRESSING ----------------
1 x Lime, (finely grated zest)
1/2 x Lime, (juice)
3 tsp Ginger Syrup from Stem Ginger
1 tbl Olive Oil
----------------- CARAMELISED PECANS ----------------
10 x Pecan Nuts
2 tbl Sugar
1 tbl Toasted Sesame Seeds
1 dsh Water
Instructions:
Instructions: 1. Preheat oven to 220 c / 450 f / Gas Mark 7. Gently heat wok to all over even heat. Heat griddle or skillet.

2. Prepare all ingredients.

3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking parchment. Sprinkle with sesame seeds. Allow to cool and crisp.

4. Griddle scallops until golden on one side. Remove and sit on oven tray golden side up. Drizzle dressing over. Heat for 1 minute ONLY in oven until hot.

5. Add oil to wok and stir fry all vegetables, starting with chilli, lemon grass, garlic and asparagus. Add rest of vegetables and seasonings. Taste and adjust.

6. Stir in nuts and finally scallops.

7. Serve in a pretty dish.

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