Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------SCALLOPS-------------------------------
12 Coffin Bay scallops, on the -chopped
-shell 1 sm Piece ginger, peeled and
1 c Coriander leaves -chopped
1 tb Light soya sauce Salt and freshly ground
1 ts Honey -pepper
1 Clove garlic, peeled and

-------------------------MAYONNAISE------------------------------
1 Egg yolk 1/2 c Olive oil
1 ts French mustard 1/2 c Macadamia nut oil
1 tb Raspberry vinegar 1/2 c Chopped fresh chives

(Serves 12 as part of a cocktail menu)

To prepare the scallops: Cut the scallops from their shells and place
in a non-corrosive bowl. Scrub the shells and reserve for serving.
Process the remaining ingredients in a food processor until a fine
paste forms. Toss the scallops in the mixture to coat. cover and
refrigerate for 1-2 hours.

To make the mayonnaise: Place the egg yolk, mustard and raspberry
vinegar in a food processor and process until well mixed. Combine the
2 oils and, with the motor running, gradually add the oil in a thin
stream and process until well mixed. Combine the 2 oils and, with
the motor running, gradually add the oil in a thin stream and process
until the mayonnaise is thick. Stir through the chives, cover and
refrigerate until needed.

To cook the scallops: pan-fry or grill the scallops until slightly
underdone, about l hour before serving, and set aside to cool. Do not
overcook the scallops as they will become tough and rubbery.

To serve: return the scallops to heir shells. The macadamia
mayonnaise may be served on the side or you may place a small
spoonful on each scallop and serve at once.

Browse by categories