Barbecue seared scallops with sauce vierge
Clint Jaegar, Head Chef, Hugos Manly
Barbecue seared scallops with sauce vierge
INGREDIENTS
20 fresh scallops, hard sinew removed, small muscle removed shells cleaned and reserved
1 tablespoon extra virgin olive oil
sea salt & cracked white pepper to taste
2 tablespoons picked chervil sprigs for garnish
sauce vierge
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon roasted coriander seeds, crushed
1 teaspoon fennel seeds, crushed
8 basil leaves
2 medium ripe tomatoes, peeled de-seeded and diced
sea salt & fresh ground white pepper
METHOD
Take the scallops out of the fridge and allow to come almost to room temperature.
To make the sauce vierge, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice and coriander and fennel seeds and let sit for 1 minute.
Add the basil, tomato, salt and pepper. Set aside while you cook the scallops.
Toss the scallops in the oil and season lightly with the sea salt & cracked white pepper, place the scallops onto a very hot barbecue or frying pan and cook for about 30 seconds on each side.
Place the scallops back into their shells and dress with the sauce vierge and the chervil sprigs.
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