New Zealand Seafood Recipes
QUEEN SCALLOP CAESAR
Ingredients
Preferred measurement of units
Serves 4
2 dozen queen scallops
12 black olives, stoned & halved
2 Tbsp capers
1 bunch watercress
2 slices white bread
100g4 oz butter
Juice of 1 lime
1 Tbsp olive oil
Method
Remove crusts from bread & cut into quarter squares. Cook these in 50g2 oz of butter until crisp & brown, then drain.
Reserve eight nice tips of cress for the garnish & tear the rest into a large bowl. To this add the olives, capers & bread.
In 50g2 oz of butter cook the queen scallops lightly & toss into the salad with the lime juice & oil.
Divide onto four plates.
Reserve eight nice tips of cress for the garnish & tear the rest into a large bowl. To this add the olives, capers & bread.
In 50g2 oz of butter cook the queen scallops lightly & toss into the salad with the lime juice & oil.
Divide onto four plates.
Scallop
Omega 3: Good Omega-3
Color when cooked:
- Cream with orange roe
Flesh:
- Medium
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Marinate
- Smoke
- Soup/chowder
- Fry