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Kinloch Lodge Seared Scallops

By 14th November 2016Recipes
3food7

Preparation time
xx
Cooking time
xx
Serves
Serves 4 as a starter

Seared scallops with satay sauce by Marcello Tully, Kinloch Lodge.

Ingredients

  • 8 King Scallops

For the Sauce

  • ¼ of Fennel (roughly chopped)
  • ¼ Onion (roughly chopped)
  • 30gm Fresh Ginger (finely chopped)
  • 2gm Green Chilli (finely chopped)
  • 2gm Red Chilli1 Red Chilli (finely chopped)
  • 2 Cloves of Garlic (finely chopped)
  • 20ml Sunflower Oil
  • 600gm Coconut Milk
  • 200ml Double Cream
  • 227gm Smooth Peanut Butter
  • Salt – to season
  • Caster Sugar – to season
  • Tabasco – to season

For the Garnish

  • Cashew Nuts
  • Parma ham

Method

8 King Scallops (Allow 2 scallops per serving)

  1. Heat a frying pan with a little oil until hot and then fry the scallops for 1-2 minutes on either side. Then remove from the pan and place on a piece of kitchen roll in a warm place.

For the sauce

  1. Place the fennel and onion into a food processor and blend to a pulp.
  2. Heat the sunflower oil in a saucepan and add the pureed ginger and fennel. Cook for 2-3 minutes stirring gently, so that they don’t brown.
  3. Add the chopped chillies, ginger and garlic and cook for a further 1-2 minutes.
  4. Next add the coconut milk and double cream and bring to the boil.
  5. Add the smooth peanut butter and stir in.
  6. Season with salt, sugar and tabasco to taste.

 

For the Garnish

  1. A sprinkle of roasted cashew nut pieces – (place on a baking tray and roasted in the oven for 3-4 minutes)
  2. A slice of Parma ham

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