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.
Servings 6
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
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With the motor running first drop the garlic and ginger into the food processor to chop.
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Next add the parsley and when it is chopped too add the mirin and olive oil. Blend to combine.
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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)
