Recipe - Roast Scallops With Spicy Lemon Couscous And Turmeric Butte

Scallops
Oil
Concentrated fennel water
Fish stock
White wine vinegar
Turmeric butter
Salt
Pepper
Lemon
Salad leaves
Chives
Lemon oil dressing
Couscous

Fry scallops in oil cup side down. In a separate pan heat some concentrated
fennel water and fish stock mixed together with white wine vinegar. Add a
little turmeric butter to thicken the mixture. Remove the scallops after
23 minutes and season with salt, pepper and lemon.

Mix a selection of salad leaves in a bowl with lemon oil dressing. Whisk
the fish stock sauce preferably with a hand blender. Pour 23 tablespoons
onto a serving plate. Decorate with the cooked scallops.

Optional: Place the couscous in the centre of the plate and garnish with
the salad leaves and chives.

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