Ingredients:
- 4 large scallops, about 4 oz (125 g);
- 1 piece ginger, about 2-4 oz (100-200 g), peeled and finely julienned;
- 1 teaspoon safflower oil, (for high heat);
- 4 oz (125 g) watercress;
- Sea salt.
Recipe:
Serving for 2 as appetizer
- Clean scallops, pad dry and cut into quarters;
- Add safflower in a sauté pan on medium heat;
- Place julienned ginger when it gets hot;
- Take ginger out when it turns brown and crispy, set aside;
- Sear scallops on all sides and cover for 1 minute;
- Take them out and set aside;
- Turn off heat;
- Add sea salt;
- Add watercress for 1 minute;
- Place watercress on the bottom of a plate;
- Top with scallops and ginger, serve warm.