Qld Scallops

Qld scallops roasted with native tamarind butter, red onion and cherry chutney.

Serves 4.

  • 16 scallops
  • 30gr native tamarind
  • 60gr butter
  • 2gr salt
  • 2gr white pepper
  • Chutney
  • 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.
Bon Appetit!

Cook on low heat until broken down.

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