Scallops with Truffle Butter - Chef Recipe by Jack Stein
"I ‘borrowed’ this recipe from my time spent on a work placement in a lovely little restaurant calle...
8 flour-top bap rolls (see note)
2 ripe avocados
32 cooked King prawns (shrimp) or 64 cooked school or bay prawns, peeled and de-veined
Homemade seafood sauce:
300g (11/4 cups) Kewpie mayonnaise (see note)
11/2 Tbs tomato sauce (ketchup)
1 Tbs Worcestershire sauce
1 1/2 tsp Sriracha chilli sauce (see note)
Lemon juice, to taste
Flour-top bap rolls are made at most local bakeries. They are super-soft and fluffy and have a little flour dusted on the top. They're a perfect choice for this dish.
Both school and bay prawns are very sustainable options.
Kewpie mayonnaise can be purchased at Asian grocers and some supermarkets. If you like, you can use freshly made mayo but for some reason (I think it's the sweetness) Kewpie works best here.
You can pick up Sriracha chilli sauce at your local Asian supermarket or substitute with tabasco.
For the seafood sauce, simply combine all the ingredients in a small bowl.
Taste and add a squeeze of lemon if desired, then refrigerate until needed.
For the rolls, you can assemble these as you please. I tear open the rolls, lay down a bed of avocado, then layer the prawns on top followed by a good drizzle of sauce and some freshly ground black pepper.
Photo Credits: 'Dish it Up' by Hayden Quinn, Published by Murdoch Books