Seared scallops, served in half shell in a vodka-lime and brown sugar dressing. Perfect for entertaining! Enjoy responsibly.
Serves 2
INGREDIENTS
- 12 scallops on the half shell
- Sea salt flakes
- Freshly cracked black pepper
- 1 tbsp light tasting oil for frying
- 1 tsp finely chopped red long chilli, optional
DRESSING AND GARNISH
- 1 lime, cut in quarters
- 2 tsp brown sugar
- 2 tsp raw sugar
- 2 tbsp vodka
- 200g rock salt
- Coriander or mint leaves
METHOD
Carefully remove scallops off the shells. Pat dry the meat with paper towels. Season with a pinch of salt and pepper each.
Prepare the dressing by muddling* lime quarters and sugars in a glass until the juice is released and mixed with the sugar. Add vodka and stir well. Strain through a sieve into another cup or small jug. Arrange scallop half shells on a serving plate scattered with rock salt – this will help keep them flat.
Heat oil in a large frying pan over medium-high heat. Sear scallops for 20 seconds on each side. Cook chilli off on the side of the pan. Divide scallops between the shells. Top with a teaspoon of the dressing, fried off chilli, if using, and coriander or mint leaves.
*Notes: use a muddling stick to squash down the lime in the base of the cup. If you don’t have one, you can use a handheld citrus juicer or a clean mortar and pestle.
*Notes: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils or look for fresh arils in the cut fruit fridge.