Scallops and Barley

Ingredients

Barley Muesli

Ginger and Lime Foam

600	ml	Anchor Extra Yield Cooking Cream
200	ml	Coconut Milk
2	no	Lime Juice and Zest
40	g	Young Ginger
2	no	Lime Leaves
		Salt and Pepper

Scallops

Method

Barley Muesli

1. Blanch pearl barley in water till al dente, drain and allow to cool​.
2. Blanch dried apricots and cranberries in orange juice for 30 seconds and drain, keeping the orange juice for later​.
3. In a sauté pan add Anchor Unsalted Anchor Butter, once melted add pearly barley and sauté till barley is lightly toasted. ​
   
4. Once toasted add dried apricots and cranberries and mix and warm through​.
5. Deglaze with reserved orange juice and allow to absorb in barley​.
6. Season with salt and pepper and serve.

Ginger and Lime Foam

1. In saucepan add Anchor Extra Yield and coconut milk and gently heat up.​
2. Once 80 degrees C add finely grated ginger, lime leaves and lime juice and zest​.
3. Bring to the boil and reduce to low heat to very gentle simmer for 10 mins and allow to infuse​.
   
4. Season with salt and pepper and pass through a fine chinois. ​
5. Add to siphon and charge with 2 charges.

Scallops and Assembly

1. Season Scallop with salt.
2. Pan sear in hot pan​.
3. Once cooked place on top of barley and finish with ginger lime foam.