Accompanied by other fresh and quality produce this dish is fast and fabulous.
Heat the tom yum juice and set aside in a warm spot.
Shallow fry each filled crepe in a little clarified butter, 2-3 minutes on each side.
Place the crepes in the centre of 4 service plates.
In a hot fry pan, sear the scallops quickly on one side then turn and sear a further 10 seconds on the other side.
Place the scallops on top of the crepes, 5 on each, in one straight line.
Put the tom yum back on the heat and whisk the mussel butter in.
Pour over the crepes and serve straight away.
Sweet Corn Crepes:
Gently whisk the eggs, milk and flour together with the salt and vegetable oil.
Heat a crepe pan and pour just enough crepe mix in to cover the base thinly. Cook over a low heat until the mixture just starts to blister then remove the crepe and place aside. Repeat with the remainder of the crepe mixture.
Lay a crepe out flat on the bench. Place a portion of corn puree down the centre of the crepe without going too close to the edges. Trim the edges of the crepe and fold the puree inside, creating a rectangle.
Set aside and repeat for the remaining crepes.
Remove all the corn from the cobs and juice half.
Cook the ginger in a splash of olive oil on a very low heat, just enough to remove the raw flavour.
Add the juiced corn along with the whole kernels and a splash of water. Cook until tender and set aside.
Tom Yum Juice:
Place the stock in a large saucepan with all ingredients except the kaffir lime leaves and chilli paste and bring to a gentle boil. Add the lime leaves and chilli paste and simmer for about 30 minutes to allow the flavours to develop. Strain trough a fine sieve.
Add a splash of white wine to a large pot with a tight fitting lid.
When boiling, add the mussels and steam open.
Discard any mussels that don't open.
Remove the open mussels from the pot and set aside.
Add the turmeric and paprika powders to the steaming liquid and reduce by 1/3.
Remove the mussels from their shells and place in a blender, along with the lemongrass, garlic, kaffir lime skins and leaves and reduced broth.
Blend to a smooth paste.In a food processor, mix the softened butter, salt and mussel paste to smooth then pass the mixture through a fine drum sieve.
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