SCALLOPS AND BROTH

SCALLOPS AND BROTH

Ingredients (for 2 people):

• 6 scallops
• 1 liter of water
• ½ vegetable stock cube
• 2 carrots
• 1 bunch of spring onions
• A bunch of chives
• 4 cm of fresh ginger, peeled and sliced
• 5 tablespoons of salted soy sauce
• 10 cl of coconut milk
• Neutral oil
• ORIGINAL FURIFURI

Preparation steps:

1. In a saucepan, pour the water, half a stock cube, ginger, chives, soy sauce and bring to a boil.
2. Cut the spring onions into rings and add them to the broth.
3. Peel the carrots and cut them into small cubes. Add them to the broth and cook over medium heat for 10 minutes. They should remain crisp.
4. Add the coconut milk at the end of cooking, mix, turn off the heat and cover.
5. Clean the scallops: remove the coral and brown parts. Carefully thread them onto the skewers.
6. In a non-stick frying pan, heat a drizzle of oil and place the scallops in the very hot oil. Sear them for 1 minute on each side, then place them on a plate. Sprinkle with FURIFURI ORIGINAL.
7. Preparation: Pour the broth into bowls and place the skewer on the side.