Kylie Kwong
from
Kylie Kwong Heart and Soul
For a luxurious seafood starter try Kylie Kwong's simple but elegant recipe, using the best scallops you can find
For a luxurious seafood starter try Kylie Kwong's simple but elegant recipe, using the best scallops you can find
Live scallops barely roasted, served with mint
Method
2. Clean the scallops and their shells, leaving each scallop attached to its shell.
3. Arrange scallops on a baking dish, sprinkle with the salt and half the olive oil.
4. Roast the scallops for 4 minutes, being careful not to overcook them.
5. Drizzle with balsamic vinegar and remaining olive oil. Garnish with mint and white pepper and serve immediately.
Cooks Notes:
"I'm lucky enough to be able to get freshly harvested Tasmanian scallops," says Kylie. "They're still alive, and have to be shucked open like oysters. They're the most beautiful things you've ever seen or tasted; because the waters off Tasmania are so clean, the scallops have a lovely salty-sweet flavour. If you can't find live scallops, just get the freshest scallops you can lay your hands on. Because these scallops are naturally so delicious, the less you do to them, the better - I just barely roast them with a drizzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doesn't get any better than that."
Prep:
10 min
Cook: 5 min
Cook: 5 min
Ingredients
12 diver-caught scallops, freshly shucked open1/2 tsp sea salt
40ml extra virgin olive oil
4 tsp Balsamic vinegar
2 tsp mint leaves, finely shredded
pinch of cracked white pepper
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