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
- 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
With the motor running first drop the garlic and ginger into the food processor to chop.
Next add the parsley and when it is chopped too add the mirin and olive oil. Blend to combine.
Spoon over the scallops and place under grill for only a few moments, until the scallops are opaque and just cooked. Serve immediately.
Recipe from Lyndey Milan’s Fabulous Food (New Holland)