Scallops with lime, mint and chilli …. adulterated from Cuisine.com.au
This is the perfect little something to serve with champagne or as an entree for a lazy summer lunch. You can use the dipping sauce for any fish you fancy.
By the way the list of ingredients is longer than the time it takes to cook: Divine!
You need for 4 as an entrée or for 20 models:
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1 tbsp sesame oil
1 tsp sugar
1 small red chilli, de-seeded and cut into matchsticks
4 small red shallots, finely sliced
2 spring onions, finely sliced on diagonal
2 tbsp mint leaves, picked
2 tbsp basil leaves, picked
1 tbsp olive oil
8 large fresh sea scallops, cleaned
2 tbsp soy sauce
8 scallop shells, cleaned
2 tbsp salted peanuts, crushed
1 lime, quartered
- Slip into your favourite Eres bikini and Hermes Caftan.
- Climb into your new Prada clogs.
- Pour a bottle of French champagne.
- Ask the weather Gods to stop the rain.
- Sip/guzzle champagne.
- First of all squeeze the limes.
- Then make the dressing: whisk lime juice, fish sauce, sesame oil and sugar together until sugar has dissolved.
- Ask George Clooney (He loves chopping) to slice up the shallots, the spring onions, and the chilli.
- You can crush the peanuts in a mortar and pestle as you think abut Elizabeth Canalis.
- Guzzle down more French champagne.
- Now add the chilli, shallots, spring onions, mint and basil to the dressing. Toss it baby, toss it.
- Heat olive oil in a pan over medium heat.
- Dip each scallop into the soy sauce on both sides and cook for 1 minute either side until lightly golden as a Chloe bag.
- Add a spoon of dressing to each scallop shell and then pop a scallop on top.
- Accessorise with the peanuts and some more extra dressing.
- Serve with chic wedges of lime and more French champagne.
- Delicieux.
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