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Barbecue scallops with lime & chilli

 
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Barbecue scallops with lime & chilli

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Lactose free, Low Carb, Low cholesterol
Course: Entree, Side dish
Favourite flavours: Seafood


INGREDIENTS

6 half shell scallops
1 bunch mizuna
1 cup bean sprouts
1 cup snow pea shoots
1 red capsicum, thinly sliced

Marinade
1½ tablespoons soy sauce
1 red chilli, finely chopped
zest and juice of one lime
1 teaspoon salt
2 sprigs coriander
2½ tablespoons olive oil
METHOD

Heat barbecue over a high heat.

To make marinade, pound soy, chilli, zest and juice, salt and coriander in a mortar and pestle. Stir in oil.

Remove scallop meat from shell and place shells onto and oven tray. Place tray in barbecue on cooler side to warm.

Brush scallop meat with a little of the marinade and then cook lightly on one side until golden. Turn over and cook for a further minute.

Transfer scallop to original shells and spoon over remaining marinade.

Serve with combined salads.
 
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