festive

Summer
Seafood
Spread
Serves
4
Preparation 50 minutes
Cooking 15 minutes
SLOW
Seared Scallops with Asian Dressing
* 8 scallops in shell, roe off
* 1 coriander root, cleaned
* ½ large red chilli, finely diced
* ½ garlic clove, crushed
* 1 tsp firmly packed finely grated
palm sugar (18g)
* ¼ cup lime juice
* ½ tsp fish sauce
* 1 tbsp vegetable oil
1. Remove scallops from shells. Clean shells
with hot soapy water and dry well.
2. In a small food processor, combine coriander
root, chilli, garlic, palm sugar, lime juice and
fish sauce and puree.
3. Warm oil in a small frying pan over high heat.
Cook scallops for 30 seconds each side or
until golden. Remove scallops from the pan
and transfer back into clean shells. Spoon
dressing over to serve.
16
CANCER COUNCIL FESTIVE COOKBOOK