Bayswater Brasserie Seared Sea Scallops In Lime Broth

Directions

1. 1

   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

2. 2

   They look rather like a large, loose head of garlic with glossy red-brown skin

3. 3

   Clean and peel 12 large Jerusalem artichokes

4. 4

   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 throug

5. 5

   Peel and slice 12 cloves of true shallots

6. 6

   Brush 28 scallops lightly with oil on both sides

7. 7

   Have ready 4 kaffir lime leaves (or substitute zest from the limes)

8. 8

   Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water