Ingredients
1/2 kg scallops (roe still attached)
6 x Bacon strips - 40ml wide - cut in half (enough to wrap around scallop)
Plain Flour
1/2 cup Mandarin Liqueur
1/2 cup Ginger Liqueur
1/2 cup Coconut Creme Liqueur
1/8 cup Fruit Wine Vinegar
1/4 Cup Olive Oil
Toothpicks
Method
1. Dust scallops in flour
2. Wrap scallops in bacon and secure with toothpicks
3. Fry in 1/2 cup Olive Oil, 1/4 cup Mandarin and 1/4 cup Ginger Liqueur
4. Lightly fry scallops wrapped in bacon - both sides in batches
5. Put into preheated oven 180 degrees and finish cooking through
6. Add 1/4 cup Mandarin, 1/4 cup Ginger, 1/4 cup Coconut Creme Liqueur and Fruit Wine Vinegar, cook on medium heat and reduce to creamy sauce.
7. Serve scallops with sauce on individual plates with a green salad.
Salad
Lettuce (mixed leaves)
Cherry Tomatoes
Olives (black and green)
Capsicum - red
Baby Zucchini
Avocados
Dressing
1/2 cup Olive Oil (good quality)
1/2 cup White Semillon Vinegar
4 cloves Garlic
Salt/Pepper to taste
Clean lettuce, cherry tomatoes, capsicum and baby zucchini. Tear lettuce, cut up capsicum and zucchini in to strips. Arrange in salad bowl with avocado cut into pieces.
Make dressing putting Olive Oil, Vinegar and cut up garlic cloves into cup. Grind salt and pepper to taste.
Pour over salad when ready to serve.
Tip: Don't pour dressing over salad too early as the lettuce will cook in the vinegar.
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