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.

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