The less time cooking the more time for dancing! Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 10 scallops, roe removed

  • 1 tsp sugar

  • 1 tsp salt

  • ½ cup lime juice

  • 1 red chilli, finely diced

  • 1 clove garlic, finely diced

  • 1 tbsp Spanish onion, finely diced

  • 1 tbsp tomato, seeds removed, finely diced

  • 1 tbsp flat leaf parsley, finely chopped

  • Dash of olive oil

  • More salt and sugar to taste


  • 1.

    Cut scallops into quarters.

  • 2.

    Put scallops into a bowl and sprinkle evenly with sugar and salt.

  • 3.

    Pour over lime juice, add chilli and garlic.

  • 4.

    ‘Cook’ in citrus juice in fridge for half an hour.

  • 5.

    Add onion, tomato and olive oil. Stir and taste for balance of flavours, sweet, salt and sour – adjust to your taste buds.

  • 6.

    Makes 15-20 spoons

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 155kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 16g
  • Carbohydrate 23g
  • Sugar 9g
  • Sodium 668mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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