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Scallops With Yoghurt Slaw
12
Servings
Servings
5m PT5M
Prep Time
Prep Time
1m PT1M
Cook Time
Cook Time
6m
Ready In
Ready In
Recipe: #33581
October 23, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated. The recipe comes from the executive chef at Kailis' Fish Market Café and used local Rottnest Island scallops in the half shell and he says " This is a pretty straightforward dish - when you have and amazing product why mess around with it too much? The recipe is really about what you would like to eat, but the two important pars of the dish are that your scallop isn't overcooked and the slaw is shaved as fine as you can get it. My suggestion is to buy a cheap mandolin. " Also please note cooking time is just 30 seconds but I have had to state 1 minute."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (58.5 g)
- Calories 20.7
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 2.4 mg
- Sodium - 53.3 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 1.2 g
- Sugars - 1.7 g
- Protein - 1.8 g
- Calcium - 19.3 mg
- Iron - 0.2 mg
- Vitamin C - 14.5 mg
- Thiamin - 0 mg
Step 1
Mix your slaw just before you are about to cook the scallops (the yoghurt is nicer if your don't overdo it and the veg will stay crispy.
Step 2
Heat a solid base pan on the stove, drizzle a little olive oil over the scallops and when the pan starts to smoke, add the scallops and fry for about 30 seconds, then add a teaspoon of butter and pull the pan off the heat.
Step 3
I like my scallops rare and I only cook them on one side and this product is that good you could eat it raw.
Step 4
Serve each scallops on a bed of slaw in the shell and enjoy these beautiful scallops.
Step 5
One last thing I don't think these scallops need any seasoning - they already taste like the ocean.
Tips & Variations
No special items needed.
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