Bayswater Brasserie Seared Sea Scallops In Lime Broth

Directions

1. True shallots (echalotes) are gradually becoming more widely available.
2. They look rather like a large, loose head of garlic with glossy red-brown skin.
3. Clean and peel 12 large Jerusalem artichokes. Put a little extra virgin olive oil in a roasting pan, add in the artichokes and roast in a medium oven till golden brown, a little caramelized and cooked through - about 20 min. Peel and slice 12 cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
4. Have ready 4 kaffir lime leaves (or possibly substitute zest from the limes). Wash 8 wing beans (or possibly substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water.
5. Put the blanched vegetables in 4 large bowls (pasta bowls or possibly 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 Tbsp.) and pepper to taste and bring to the boil.
6. Heat an iron grill or possibly heavy frying pan to a very high heat. Don't grease.
7. Throw in the oiled scallops and sear them very quickly on both sides, so which they take colour on the outside but are barely hot inside. Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth. Serve.