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Bayswater Brasserie Seared Sea Scallops in Lime Broth



Trans-fat Free, High Fiber


12 large jerusalem artichokes
1 x olive oil
12 cloves shallots
20 each bay scallops
4 each kaffir lime leaves
8 each beans
600 ml fish stock
3 each limes
juice only
2 tablespoons fish sauce
1 x black pepper
to taste


True shallots (echalotes) are gradually becoming more widely available.

They look rather like a large, loose head of garlic with glossy red-brown skin.

Clean and peel 12 large Jerusalem artichokes.

Put a little olive oil in a roasting pan, add the artichokes and roast in a medium oven until golden, a little caramelized and cooked through - about 20 minutes.

Peel and slice 12 cloves of true shallots.

Brush 28 scallops lightly with oil on both sides.

Have ready 4 kaffir lime leaves (or substitute zest from the limes).

Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water.

Put the blanched vegetables in 4 large bowls (pasta bowls or similar), together with the whole roasted artichokes, and scatter the sliced shallots over the top.

Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil.

Heat an iron grill or heavy frying pan to a very high heat.

Do not grease.

Throw in the oiled scallops and sear them very quickly on both sides, so that they take colour on the outside but are barely warm inside.

Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 57512% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 2640mg 110%
Total Carbohydrate 37g 37%
Dietary Fiber 29g 117%
Sugars g
Protein 55g
Vitamin A 8% Vitamin C 45%
Calcium 30% Iron 52%
* based on a 2,000 calorie diet How is this calculated?


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