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Latino Scallops in a Silver Spoon

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

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