THAI RECIPE - SCALLOPS WITH KAFFIR LEAVES & LIME JUICE
12 scallops in their shells ( these were cryovaced and frozen)
2 kaffir leaves (thinly shredded)
juice of 2 limes
2 thin slices of ginger finely grated
finely shredded coriander
dill to garnish
pepper to taste
Remove scallops from their shells and marinate in lime juice and pepper.
Simmer lightly kaffir leaves in lime juice ,1/4 cup of water, ginger
and coriander. Place 6 shells around each plate.
Cook scallops lightly (cooked when they swell up).
Replace in their shells and spoon over juices from cooking
Garnish with dill.
Serve with rice in centre of plate with lightly cooked bok choy placed
over the top.
Serve with garden salad (we enjoy lettuce, spinach leaves, cherry
toms, avacado, sprouts and goats or fetta cheese-garnished with