Qld scallops roasted with native tamarind butter, red onion and cherry chutney.
- 16 scallops
- 30gr native tamarind
- 60gr butter
- 2gr salt
- 2gr white pepper
- 100gr Spanish onions
- 5ml cherry syrup
- 3gr ground pepperleaf
- 10ml white balsamic vinegar
- Sprinkle of sugar
In a food processor, combine tamarind, soft butter, salt and pepper. Shape in a roll in some glad wrap and refrigerate.
Slice the onions very thin. Sprinkle with sugar and ground pepperleaf, add syrup and vinegar. Marinate overnight stirring regularly.
Top each scallops with a piece of butter, roast in oven at 180° for approximately 4 minutes.
Serve the scallops in their shell with the butter, set the chutney in the middle of the plate and garnish with chervil.
Cook on low heat until broken down.