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
Servings6
AuthorLyndey Milan
Ingredients
36scallops on the shell
1clovegarlic
2 - 3slicesfresh ginger
good handful continental parsley
50mlmirin
150mlextra virgin olive oil
salt to taste
Instructions
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 Notes
Recipe from Lyndey Milan’s Fabulous Food(New Holland)