New Zealand shellfish always contributes to a tasty locally sourced meal, and scallops are no exception. A delicious example of kaimoana seafood, scallops are plentiful in the Northern regions of New Zealand, especially around the Coromandel Peninsula. The straightforward presentation of this recipe helps to develop and showcase the tender and fresh scallops that are often the centerpiece of Kiwi cuisine, a unique bounty of the region.
Recipe Servings: Serves 4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Season each scallop with salt and pepper.
- Heat oil in a large frying pan over high heat.
- Add scallops to the pan, with space in between each one, and brown them for, at most, 2 minutes on each side. Set aside to rest.
- Place seared scallops on salad greens with sliced tomato.
- Add onion, garlic, and chili flakes to pan and cook over low heat for about 1 minute, just to heat.
- Add basil, olive oil, lemon juice, and chicken sauce.
- Pour pan sauce over scallops and serve warm.
- Serve warm.
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