My ultimate dish for a special occasion on short-notice. It looks and tastes amazing but could truly not be easier or faster. So simple but so very good!
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
10 scallops, in the shell
100 g salted butter, melted
1 long red chilli, finely chopped
2 cloves garlic, crushed
Sea salt and freshly ground pepper
½ bunch of coriander, roughly chopped
1 lemon, cut in wedges
Remove scallops from the shells; wash and dry shells and set aside for serving. Pat scallops dry on both sides with paper towels.
In a small bowl, combine butter, chilli, garlic and salt and pepper to taste. Mix until well combined; spoon a generous quantity over scallops and mix well; reserve remaining butter.
Preheat teppan yaki plate on induction cooktop on level 8. Cook the buttered scallops for 1 ½ minutes on each side.
To serve, place scallops on the cleaned shells and spoon over some reserved butter. Top with coriander, a sprinkle of sea salt and a lemon wedge.
Scallops only take a few minutes until they’re cooked. If cooked longer, they will be overdone and chewy.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.
Margaret has worked in the appliance industry for over fifteen years and has been lucky to work with many of the top Australian chefs. Margaret has a real passion for food and people and prides herself in forming strong relationships with her customers.