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1
True shallots (echalotes) are gradually becoming more widely available.
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2
They look rather like a large, loose head of garlic with glossy red-brown skin.
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3
Clean and peel 12 large Jerusalem artichokes.
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4
Put a little olive oil in a roasting pan, add the artichokes and roast in a medium oven until golden, a little caramelized and cooked through - about 20 minutes.
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5
Peel and slice 12 cloves of true shallots.
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6
Brush 28 scallops lightly with oil on both sides.
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7
Have ready 4 kaffir lime leaves (or substitute zest from the limes).
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8
Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water.
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9
Put the blanched vegetables in 4 large bowls (pasta bowls or similar), together with the whole roasted artichokes, and scatter the sliced shallots over the top.
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10
Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil.
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11
Heat an iron grill or heavy frying pan to a very high heat.
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12
Do not grease.
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13
Throw in the oiled scallops and sear them very quickly on both sides, so that they take colour on the outside but are barely warm inside.
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14
Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth.
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15
Serve.
