Franz Scheurer shares this beautiful scallop recipe. It is served on our new sun collection.
SHOP OUR NEW SUN COLLECTION HERE >
Scallops my Way By
Franz Scheurer
Ingredients:
Scallops (ask for dry scallops when you buy them, not pumped full of water)
Make a paste from equal quantities by volume of:
Hoi Sin sauce
Gochu jang (Korean chilli paste)
Black sesame paste (for 12 scallops you need a flat teaspoon of each)
Alder smoked salt
Salted butter
Baby red sorrel leaves for garnish
Method:
Mix the hoi sin, the chilli paste and the sesame paste in a small bowl and stir with a fork until smooth. Top each scallop with some of the paste mix. (easiest way is to put the mix into a freezer bag and cut a small hole into the bottom to squeeze the mixture out). Pre-heat the pan on high heat, then melt butter in pan until foaming, add scallops, topped side facing up. Sear for a minute, add a lid and cook for a further minute. Do not turn! Remove, plate, spoon some pan-juices over, garnish with baby sorrel leaves and serve with crusty sourdough.
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The post RECIPE: Scallops my Way appeared first on Glenn Tebble Homewares.
