Scallops with Vegetable Strips

Ingredients

• 2 carrots
• 0.5 leek stalk
• 18 scallops (peeled)
• 2 Avocados
• 0.5 lemon (juice)
• Salt
• 1 pinch cayenne pepper
• 800 ml vegetable broth
• 4 tbsp soy sauce
• 150 ml Heavy Cream
• 2 pinches five-spice mix

Instructions

1. 1.

   Peel the carrots and cut them lengthwise into thin strips. Wash, trim, and slice the leek lengthwise into strips as well. Rinse the scallops and pat dry with a towel.

2. 2.

   Halve the avocados, remove the pits, and scoop out the flesh. Dice it and mix with half of the lemon juice; season with salt and cayenne pepper.

3. 3.

   Bring the vegetable broth together with the soy sauce to a boil. Cook the scallops and vegetables for about 2 minutes. Whisk the heavy cream with the remaining lemon juice, seasoning with salt and five-spice powder.

4. 4.

   Arrange the scallops and vegetable broth in deep bowls and crown them with the vegetable strips. Distribute the avocado cubes into glasses and layer the spiced cream over them.