BAYSWATER BRASSERIE SEARED SEA SCALLOPS IN LI

      Title: BAYSWATER BRASSERIE SEARED SEA SCALLOPS IN LI
  Categories: Thai, Seafood
       Yield: 4 Servings
  
            Stephen Ceideburg
      12 lg Jerusalem Artichokes
            Olive oil
      12    Cloves shallots
      20    Scallops
       4    Kaffir Lime Leaves
       8    Wing Beans
     600 ml Fish Stock
       3    Limes, Juice Only
       2 tb Fish Sauce
            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. Serve.
   
   From an article by Meryl Constance in The Sydney Morning Herald,
   6/8/93. Courtesy Mark Herron.
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