{"id":344922,"date":"2014-06-06T11:24:41","date_gmt":"2014-06-06T03:24:41","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-344922.html"},"modified":"2014-06-06T11:24:41","modified_gmt":"2014-06-06T03:24:41","slug":"7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/food-hk\/recipes-and-products-hk\/7-summer-mains-assortment-glazed-carrots-carrot-foam-ginger-fried-nuts-st-jacques-344922.html","title":{"rendered":"7 Summer Mains: An assortment of Scallops and glazed carrots"},"content":{"rendered":"

\"Screen<\/span><\/a><\/p>

Preparation time: 30 min<\/strong>
Ingredients:<\/strong><\/p>

- 20 carrots
- 10 cl of carrot juice
- 1 purple carrot
- 12 scallops
- Butter 170 g
- Sugar 12 g<\/p>

1. Scrape the carrots , cut them and put them in a pan.<\/p>

2. For foam, bring carrot juice to boil, add in the chopped ginger and butter.<\/p>

3. Emulsify with a blender . Keep at the corner of the stove.
4. In a skillet cook the scallops\u00a0with the browned butter for 1 minute on each side and let stand a few minutes on a rack.
5. Peel the purple carrot mandolin or thinly slice and fry the chips for thirty seconds in the frying oil at 180 \u00b0 C.<\/p>

6. Drain and season with salt.<\/p>

7. Pour mixture into the bottom of a soup plate - glazed carrots, 3 scallops, and finish by emulsifying and foaming the dish all around.<\/p>

Decorate with a few chips.<\/p>

Difficulty:<\/strong>
\u2022 10 cl chicken stock (or water) \u2022 10 g ginger chopped chives
\u2022 6 g salt \u2022 Cooking oil \u2022 Sea salt and freshly ground pepper<\/p>

Bon Appetit!<\/em><\/p>

Continue reading our report on summer mains:<\/strong><\/p>

Cucumber Club sandwich with Mozzarella and Haddock<\/a><\/p>

Tagliatelle with zucchini, arugula and a delicious herb sauce<\/a><\/p>

Asparagus Hotdog with a b\u00e9arnaise sauce<\/a><\/p>

Chicken paired with carrot puree<\/a><\/p>

A burger paired with Carrot chips<\/a><\/p>

Asparagus with green sabayon gratin<\/a><\/p> ","protected":false},"excerpt":{"rendered":"

Try this refreshing summer main featuring scallops and carrots- it's quick and easy to make too!<\/p>\n","protected":false},"author":65,"featured_media":22038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Give this light and refreshing summer main course dish a try: An assortment of carrots and scallops- Its the perfect main course for your summer 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