Yield: 4 servings 12 large Jerusalem Artichokes 2 tablespoons Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans (or 4 baby bok choy) 600 ml Fish Stock 3 Limes, Juice Only 2 tablespoons Fish Sauce Read More …
Bayswater Brasserie Seared Sea Scallops in Lime Broth