Ingredients

Carrot puree 500 g medium carrots peeled and sliced 100 g Butter 2 oranges juiced and zested ¼ teaspoon Cumin Powder Salt & Pepper Scallops 3 large Scallops each cleaned and removed from the shell ½ teaspoon ground Cinnamon Zest of one orange 1 dried long Chilli finely sliced 1 teaspoon chopped Coriander Garnish 100 g Vermicelli noodles cooked and refreshed small Coriander leaves baby Mint leaves Sweet marjoram leaves 1 witlof finely sliced

Description

Carrot PureePlace All The Sliced Carrots In A Pot And Just Cover With Water And Add The Butter Season With Salt And Cook Covered Until Very Tender And Sweet. Drain And Then Puree Completely While Still Hot Add The Juice Of The Orange A Little Cumin Until

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