Scallops With Ginger Carrot Sauce
Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
A simply elegant seafood treat of tender and succulent scallops served with sweet and spicy ginger carrot sauce. This is so good that you might want to lick your plate clean to savour every little bit of the flavour and goodness!
August 3, 2010