Yuzu Garlic Butter Scallops & Carrot Miso Puree

Step 1

Cook frozen Edgell Carrots following packet directions. Blend with 100g butter and miso until smooth. Set aside.

Step 2

Simmer remaining butter, yuzu juice and garlic until fragrant.

Step 3

Sear Top Sail Scallops until golden crust forms, remove from heat, pour over yuzu butter. Serve on warm carrot puree garnished with sesame seeds and coriander.