Recipe by Chef Uwe Micheel

Ingredients:-

• Scallops – 5 pcs
• Bacon few strips
• Cherry Tomato
• Broccoli
• Cauliflower
• Onion Chopped
• Ginger Chopped
• Corn Oil
• Chilli Vinegar
• Turmeric powder 2 Tsp
• Parsley finely chopped

Method:-

• Thaw Cauliflower and Broccoli in boiling water
• Take a pan and add chilli vinegar. After hot add Chopped onion and Turmeric powder.
• Add butter to the pan and add Thawed Cauliflower.
• Add boiling water to cauliflower to keep it a gravy style.
• Add some butter and chopped parsley to cauliflower
• Take a pan and slow cook the bacon so that it becomes crispy
• In a pan add corn oil and cook the scallops till brown on the top and firmly cooked
• Cooked the thawed broccoli and cherry tomato in butter. Add salt and pepper as per taste
• Remove the scallop and start the plating

Platting:-

• Make a uniform bed of cauliflower.
• Arrange the scallops on top along with broccoli and cherry tomato
• Garnish the crispy bacon on scallops