Sea scallop in ginger crust, limoncello-carrot purée, kumquat jelly
For the mushed carrot: 300gr carrots cut in slights slices 20gr butter 5ml Limoncello Lazaris 1gr cumin 300ml vegetable stock or water METHOD: In a pot we slightly brown the carrots with butter, we add cumin, salt and pepper. Then we quench with Limoncello. We add the vegetable stock or water and we cook our meal for 30 minutes. We add the carrots in