- 1 dozen fresh scallops in half shell
- 1⁄2 carrot
- 1⁄2 red capsicum
- 2 shallots
- chopped coriander
- 3 tbsp butter
- 1 lemon
- 2 tbsp olive oil
- sea salt
- ground white pepper
- 1⁄2 tbsp SuperSprout Ginger powder
Remove scallops from shell and clean and dry shells before arranging on a platter ready to serve. Finely julienne (matchstick slice) the carrot and capsicum.
Heat olive oil and 1 tablespoon of butter in a pan on medium heat and fry off carrot and capsicum until softened and evenly portion into shells. Using the same pan, add one more tablespoon of butter, thinly sliced shallots and ginger powder and fry without letting the shallots burn. Remove shallots from the pan and set aside in a bowl.
Turn up the heat and add the remaining butter and scallop meat and sear for no more than 30 seconds on both sides. Return shallots to the pan, squeeze in the juice of 1⁄2 a lemon and serve immediately onto shells making sure to spoon some sauce over each.
Sprinkle chopped coriander over the top and serve with extra lemon wedges.