If I was asked to name my absolutely favourite seafood, I would be hard pressed to answer. But I can tell you that scallops would definitely be up there in the three top choices.
These small parcels of sweetness, texture and versatility make them a dream to prepare and consume.
At the end of the recipe, I have given you another butter style sauce that you can use with scallops. This way you can perhaps prepare half the scallops with mango butter and half with the herb butter.
12 scallops in the half shell
1 tablespoon cooking oil
1 tablespoon butter
2 cups baby spinach leaves, firmly packed, with the tough stem removed
(1) Heat the cooking oil and butter in a heavy based frypan. Remove the scallops from their shells and pat dry with a paper towel. Place the scallops in the fry pan and cook for a couple of minutes only on each side. Remove the scallops from the heat.
(2) While the scallops are cooking, heat (or reheat) the mango/herb butter. Prepare the spinach leaves.
(The baby spinach leaves can be prepared in any number of ways; however, do remember to remove the tough stalks before cooking. The spinach can either be stir fried in a frypan with a little butter until the leaves are wilted, microwaved in a covered glass bowl or steamed over some simmering water.)
(3) When the spinach is cooked, put the leaves into a sieve and remove any excess water. Place a small layer of cooked spinach leaves into each scallop shell.
(4) Place a scallop on top of the spinach leaves in each shell. Generously spoon some of the mango butter over the top of the scallops. Serve while hot.
The mango butter can be prepared for up to three days before use. Simply prepare and pop into the fridge until you are ready to use.
2 tablespoons vegetable oil
1 shallot, white and green part finely chopped
1 large mango, peeled, seeded and finely diced
60ml (quarter cup) mirin
(1) In a saucepan, heat the oil over a low heat. Add the chopped shallot to the pan and sweat until soft. Pop the mango and mirin into the saucepan and continue to cook for a further five minutes, stirring occasionally.
(2) Add the butter to the mango mixture and cook until the butter has melted.
This herb butter has a distinctly Thai influence to it.
125g butter, melted
A generous squeeze of lime juice or lemon juice
1 teaspoon of finely chopped basil
1 teaspoon finely chopped mint
1 teaspoon finely chopped coriander leaves
Combine all of the ingredients for the herb butter together. When the scallops are cooked, spoon a generous amount over the top of the scallop.
The seafood in this recipe was supplied by Princess Charlotte Seafood on (07) 3256 9175.Reads: 687