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Friday, 06 October
Raw Scallop Salad
From Ep 4 Food Trail Tasmania
Roughly chop the scallops into a fine dice. Mix wasabi and pickled ginger into the mayonnaise. This is a to ‘your’ taste thing – you don’t want the wasabi and ginger to over power the scallops which are very mild and slightly sweet. Add enough of the mayo mix to coat but not swamp the scallops. Arrange the mixed soft leaf lettuce in the middle of a plate and place a tbls of the scallop mix on top. Dress with some salmon roe and drzzle some chilli oil around the plate. Comments Post a comment |
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