Preparation

Clean the garlic

Cut one nice slice from a lime half.

Cut the slice into 4 quarters/slices for garnish.

Squeeze the rest of the lime halves.

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Since it is an appetizer, we choose to cut the scallops in half horizontally

keep covered and cool until ready to use.

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Preferably use double shelled broad beans (AH) as this will save you a lot of hassle. If you were unable to get them, you must remove the outer skin of the broad beans.

Boil the double-shelled broad beans for ± 8 minutes in plenty of boiling water with salt. Save the cooking liquid.

Puree (we use a magi mixer, a hand blender is also possible) the beans with the oil, garlic, mint, 1/2 tbsp lime juice and the sesame paste.

Stir in enough of the broad bean cooking liquid to make a spreadable puree and season with salt and pepper.

Store covered and cool until ready to use.

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You can prepare up to this point and leave it in the refrigerator.

When your guests arrive, you now need 5 minutes to finish.

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Place the 8 chips on the board or bowl on which you will serve and place a scoop of broad bean puree on each chip.

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Heat a grill pan and brush the ribs with oil.

Grill the scallops on each side for 1-2 minutes (depending on the thickness) until golden brown.

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Place a scallop on top and garnish with a wedge of lime.

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Season with some salt and pepper and serve immediately.

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KPK/4feb18

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