2 oranges
1 lime
1 8-inch flour tortilla (20 cm)
3 large scallops
1 teaspoon grated ginger root
2 ounces carrot, julienne
1 ounce celery, julienne
2 tablespoons tomato, small dice
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
salt and pepper, to taste
8 ounces white wine
1 teaspoon chopped shallot
Servings: 1
1. Zest the oranges and then cut them in 1/2-inch (1.2-centimeter) slices. Peel the lime and cut into 1/4-inch (6-millimeter) slices.
2. Line a small bamboo steamer with the flour tortilla.
3. Place the scallops on top of the tortilla. Add the orange zest, ginger, carrot, celery, tomato, basil, olive oil, two slices of lime and a dash of salt and pepper. Cover.
4. Place the white wine, chopped shallots, orange slices and remaining lime slices in the bottom of the steamer pan. Steam the scallops over the seasoned wine until done, approximately 5 minutes.
1 lime
1 8-inch flour tortilla (20 cm)
3 large scallops
1 teaspoon grated ginger root
2 ounces carrot, julienne
1 ounce celery, julienne
2 tablespoons tomato, small dice
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
salt and pepper, to taste
8 ounces white wine
1 teaspoon chopped shallot
Servings: 1
1. Zest the oranges and then cut them in 1/2-inch (1.2-centimeter) slices. Peel the lime and cut into 1/4-inch (6-millimeter) slices.
2. Line a small bamboo steamer with the flour tortilla.
3. Place the scallops on top of the tortilla. Add the orange zest, ginger, carrot, celery, tomato, basil, olive oil, two slices of lime and a dash of salt and pepper. Cover.
4. Place the white wine, chopped shallots, orange slices and remaining lime slices in the bottom of the steamer pan. Steam the scallops over the seasoned wine until done, approximately 5 minutes.
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