Steamed Mud Crabs, with Ginger, Chilli and Shallot Sauce - Chef Recipe by Peter Kuruvita
“This is a dish I created back in the ‘90s after a trip to Singapore. I was a bit disappointed with ...
8 scallops in the half shell
Rosemary and garlic butter:
160g garlic butter (supermarket)
3 Tbs chopped rosemary
2 slices toasted brioche (supermarket)
Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.
Chop brioche, or blitz in a small food processor until you have fine crumbs.
Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.
Bake for 8-10 minutes, until golden.
Cover base of your serving plate with rock salt and gently place scallops in shell on top.
This is a great dish to impress, however it is very moreish and you may want to purchase more than the number of scallops suggested.
Recipe provided by Miss Moneypenny's Broadbeach