Products used in this recipe
Yuzu Garlic Butter Scallops & Carrot Miso Puree
Yield: 10 Servings
Yield: 10 Servings
Warm carrot and miso puree, golden pan fried scallops and a garlic yuzu butter sauce.
Instructions:
Step 1
Cook frozen Edgell Carrots following packet directions. Blend with 100g butter and miso until smooth. Set aside.
Step 2
Simmer remaining butter, yuzu juice and garlic until fragrant.
Step 3
Sear Top Sail Scallops until golden crust forms, remove from heat, pour over yuzu butter. Serve on warm carrot puree garnished with sesame seeds and coriander.