Recipe for Roast Scallops, Carrot Juices and Stir-Fried Asian Greens 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 kg Carrots, juiced with 1 inch ginger
2 tbl Lemon grass, finely chopped
2 tbl Fresh lime juice
1 tbl Lime peel, finely chopped
1 x Red chilli, finely chopped
6 x Diver caught scallops
Butter
Fresh coriander, chopped
Fresh mint, chopped
Salt and ground black pepper
----------------- ASIAN GREENS ----------------
6 x Baby pak choi, blanched, roughly chopped
1 x Inch fresh ginger, grated
2 x Cloves garlic, finely chopped
1 x Chilli, seeded and finely chopped
2 x Spring onions, cut into 2 inch pieces
1/4 tbl Sesame oil
1/2 tbl Corn oil
1 tbl Soy sauce
1 tsp Liquid honey
Instructions:
Instructions: Place carrot juice in a saucepan. Add lemon grass, red chilli, lime juice and peel. Bring to the boil. Finish with butter, coriander and mint. Season to taste.

Scallops:
Seal scallops in a hot dry nonstick pan until crusty both sides, about 1 minute. Pop in the oven for 2 minutes.

Greens:
Heat the oils in a wok, add garlic, chilli, ginger and spring onions and stir for 1 minute. Add blanched pak choi and remaining ingredients and cook for 3 minutes.

Presentation:
Place four mini piles of pak choi around plate. Place half a scallop on each pile and top with crispy julienne of ginger, pour on carrot juices.

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