Scallops on the shell with Asian-style Vinaigrette

This delicious recipe is from Lyndey Milan’s Fabulous Food (New Holland). Lyndey notes:

The mirin gives the vinaigrette an appealing sweetness. I used an lovely golden olive oil from the McLaren Vale.

Scallops on the shell with Asian-style Vinaigrette

This is a recipe I made up on the spur of the moment. It was 6.30pm and I had guests for dinner at 7.30pm. I wanted something informal, to serve with drinks, in the place of an entree. I had beautiful scallops and just raided my cupboards to come up with something to go with them! I was pleased with the results and so hope I can accurately reproduce the quantities.
Course Main Course
Servings 6
Author Lyndey Milan

Ingredients

  • 36 scallops on the shell
  • 1 clove garlic
  • 2 - 3 slices fresh ginger
  • good handful continental parsley
  • 50 ml mirin
  • 150 ml extra virgin olive oil
  • salt to taste

Instructions

  1. With the motor running first drop the garlic and ginger into the food processor to chop.
  2. Next add the parsley and when it is chopped too add the mirin and olive oil. Blend to combine.
  3. Spoon over the scallops and place under grill for only a few moments, until the scallops are opaque and just cooked. Serve immediately.

Recipe Notes

Recipe from Lyndey Milan’s Fabulous Food (New Holland)

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