Serves: 4
Ingredients:
12 scallops
12 fresh lime leaves (available in Asian shops)
1 small glass jar of marinated ginger
1 bunch of radishes
1 punnet of shiso cress (Japanese herb)
1 bunch of cilantro
Olive oil, juice of one lemon
Procedure:
Clean the scallops by peeling and discarding the little strip of muscle attached to one side. Use a skewer to poke a hole through one side of the scallops. Roll the lime leaves tightly and insert one lime leave into scallop. Season to taste with salt and pepper and pan sear in hot olive oil. To make the salad, wash and julienne the radishes, mix with the ginger and marinate in olive oil and lime juice. Add finely chopped cilantro, season with salt and pepper to taste.
Restaurant: Restaurant Quarré, Unter den Linden 77, at the Hotel Adlon, Berlin, Germany
Hotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Axel Hirtzbruch, Chef de Cuisine of Restaurant QuarréHotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Recipe Author: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf