1 kg Scallops
1 kg Cooked rice
100 g Rainbow Carrots
200 g Crème fraîche
Grilled Scallops
Ingredients
Method
Mix 10 g Spice Oil – Curry Ginger with the crème fraîche and mix well.
Mix the other 40 g of Spice Oil – Curry Ginger with the cooked rice.
Season the scallops with the Spice Oil – Green Herbs Garlic and sear around in a hot pan.
Serve the rice in the centre of the plate with the scallops on top.
Decorate with a twist of pepper on the plate.