Miguels Scallops with Grilled Corn Salsa Serves 2 INGREDIENTS 1/2 dozen scallops, shucked on the shell 1 corn on the cob 1 large chilli 1 large oxheart tomato, finely diced 1 garlic clove, minced 1 handful basil leaves Splash extra virgin olive oil 1/2 lemon, squeezed 1 tspn butter Few sprigs samphire 2 tbsp caviar pearls METHOD Grill corn and chilli until charred. Cut the kernels off corn and add to a mixing bowl with grilled chilli, tomato, garlic, basil leaves, olive oil and lemon. Season and mix well using a spoon. Heat non-stick frying pan until very hot. Place a piece of baking paper in your hand and place all the scallops on the baking paper. Once the pan is very hot, flip your hand with the scallops into the pan so all scallops hit the pan at the same time. Cook for 2 minutes, turn and base with butter and a squeeze of lemon. Wash scallop shells. Add salsa into scallop shell and set scallop on top. Garnish with samphire and caviar pearls.]]>
Gold Coast Magazine
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