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:
1. Cook frozen Edgell Carrots following packet directions. Blend with 100g butter and miso until smooth. Set aside.
2. Simmer remaining butter, yuzu juice and garlic until fragrant.
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.
