Coffin bay scallops with macadamia mayonnaise
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Coffin Bay scallops, on the shell | |
| 1 | cup | Coriander leaves |
| 1 | tablespoon | Light soya sauce |
| 1 | teaspoon | Honey |
| 1 | Clove garlic, peeled and | |
| 1 | Egg yolk | |
| 1 | teaspoon | French mustard |
| 1 | tablespoon | Raspberry vinegar chopped |
| 1 | small | Piece ginger, peeled and chopped |
| Salt and freshly ground pepper | ||
| ½ | cup | Olive oil |
| ½ | cup | Macadamia nut oil |
| ½ | cup | Chopped fresh chives |
Directions
SCALLOPS
MAYONNAISE
(Serves 12 as part of a cocktail menu) To prepare the scallops: Cut the scallops from their shells and place in a non-corrosive bowl. Scrub the shells and reserve for serving.
Process the remaining ingredients in a food processor until a fine paste forms. Toss the scallops in the mixture to coat. cover and refrigerate for 1-2 hours.
To make the mayonnaise: Place the egg yolk, mustard and raspberry vinegar in a food processor and process until well mixed. Combine the 2 oils and, with the motor running, gradually add the oil in a thin stream and process until well mixed. Combine the 2 oils and, with the motor running, gradually add the oil in a thin stream and process until the mayonnaise is thick. Stir through the chives, cover and refrigerate until needed.
To cook the scallops: pan-fry or grill the scallops until slightly underdone, about l hour before serving, and set aside to cool. Do not overcook the scallops as they will become tough and rubbery.
To serve: return the scallops to heir shells. The macadamia mayonnaise may be served on the side or you may place a small spoonful on each scallop and serve at once.