Wagyu Fat Albrolhos Island Scallops - Chef Recipe by John Kennedy

Ingredients

4 Abrolhos scallops on the half shell
1-2 tsp rendered Wagyu fat

Corn succotash:

100 g fresh and charred corn kernels
50 g diced red capsicum
2 tsp finelyu chopped chives
2 tsp finely diced shallots
5 g finger lime
Good quality olive oil
Sea salt flakes

Method

Grill scallops with Wagyu fat, flip once half cooked.

Corn succotash:

Grill and char corn, dice red chilli and shallots, chives and finger lime. Add olive oil, season with salt and pepper to taste.

To plate:

Place the grilled scallops on the plate and top with corn succotash and lemon cheek.

Recipe provided by The Lex