3 December 2018 |
Summer Scallop goodness!
Deciding what to have for Christmas lunch can be something that causes people to go into a bit of a spin. Do we do a roast, cold cuts, a BBQ, or something a little more exotic to spice things up?
The latter can be a bit risky if you have Mr and Mrs Conservative at the table, but to help guide you with a little foray into something a bit different, we’ve got this stunning recipe for Scallops with Mango Salsa which is the perfect starter course, and we think will convince even the staunchest traditionalist this Christmas. And of course, we’ve even wine-matched it for you!
What you’ll need:
Large, dry-packed scallops, rinsed and patted dry
2 tbsp. finely grated parmesan cheese
¾ cup finely diced mango
½ cup finely diced rockmelon
¼ finely diced red onion
2 tbsp. minced mint leaves
pinch of chilli powder
½ lime, juiced
pinch lime rind
salt and pepper to taste
Mix all Salsa ingredients together in mixing bowl.
Gently press each end of scallop into finely grated cheese on a separate plate.
Heat 2 tablespoons of olive oil in large, non-stick pan over medium-high heat. Once the oil is hot, add the scallops making sure they don’t touch each other. Fry for 2 minutes each side (scallop size dependent). They should have a golden-brown crust outside, and the middle should be rare-ish (they will finish cooking on their own).
Serve with Salsa.
This super easy dish will excite all your taste buds, and leave you grinning like a Cheshire cat. And best of all, if you’re lucky enough to have a bottle of The Kelpie Sauvignon Blanc, you’ll have the perfect pairing to convince even the toughest critics this Christmas. But beware, once you try this, Christmas lunch may never be the same.