Radio New Zealand - Te Reo Irirangi o Aotearoa

Ketu Scallops

Chef: Daryl Crimp as heard on Nine To Noon Monday 19 November 2007

Tags: starter, seafood, scallops

This is an ideal dish for those occasions when you have only a few scallops and wish to create a tasty entrée.  It has a real kick to it, so make sure your guests are into spicy food before you cook it.

(Serves 4)

Ingredients

• 2 dozen scallops, on shell
• sea salt
• cracked pepper
• 25g butter
• 2 tsp olive oil
• juice of 1 lemon
• 1 red chilli, seeded and finely diced
• ¼ tsp fresh ginger, grated 

Method

Preheat oven to 225°C.

Lay the scallops flat in a shallow oven dish and season with a pinch of salt and cracked pepper. 

Melt the butter and whisk in the olive oil, lemon juice, chilli and grated ginger.  Spoon a little of the chilli mixture over each scallop.  Bake for 10 minutes.

 John Hawkesby’s wine suggestion

Sauvignon Blanc
Wairau River 2007
St. Clair Wairau Reserve 2007
Jackson Estate 2007