Chef Andy Phipps
‘6, half-shell scallops with cucumber salsa.’
‘6, half-shell scallops with cucumber salsa.’
‘6, half-shell scallops with cucumber salsa.’
‘6, half-shell scallops with cucumber salsa.’
‘6, half-shell scallops with cucumber salsa.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
6, half-shell scallops. Half a cucumber peeled. Shave the cucumber down to the seeds with veg peeler, then slice into thins strips about 3 inches long and try to keep all the salsa veg the same size. 2 tablespoons of fine slithers of red onion. 12 strips of garlic chives same size. One long red chili cut finely. A squeeze of fresh lime and a teaspoon of Rice wine. White vinegar and a half teaspoon of sugar can be substituted. Sea salt to taste.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Combine all the salsa ingredients and leave covered in the fridge for half an hour.
Step 2
Step 2
Step 2
Step 2
Step 2
Remove scallops from the shell and wash and dry the shells. Season Scallops with sea salt and cracked black pepper.
Step 3
Step 3
Step 3
Step 3
Step 3
Place the salsa on the shell as a bed for the scallops. Do not overcook scallops as they will become dry and tough.
Step 4
Step 4
Step 4
Step 4
Step 4
Into a hot oiled pan, place the scallops and seal for 30 -40 seconds, depending on the size of the scallop. Turn and cook for a further 30-40 seconds.
Step 5
Step 5
Step 5
Step 5
Step 5
Remove from pan and place scallops on the bed of salsa and eat the scallop and salsa together.
Bon Appétit …