Ingredients
- 12 fresh scallops, shelled
- 150 ml fresh fish or vegetable stock
- 50 ml dry white wine
- 1/2 tsp finely chopped ginger
- 1/4 clove garlic, pounded into a paste
- 75 g shredded carrots
- 75 g leeks, shredded
- 250 g unsalted butter, cubed
- black pepper
- lemon juice, to taste
- sprigs chervil
- sprigs coriander
- chives
- olive oil, for dressing
Description
For A Truly Luxurious Starter Try Martin Blunos's Stylish Recipe For Poached Scallops In An Aromatic Ginger Sauce
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