A light and flavoursome Italian entree.
Seaweed and lime butter:
Place all ingredients into a metal bowl. Mix very well until combined and smooth.
Line a tray with baking paper. Spoon mix onto the tray, 1/2 teaspoon amounts in a line, without touching one another. Chill well to set hard.
Avocado and wakame salad:
Place all ingredients into a metal bowl. Mix until combined. Season well.
Place the 1/2 scallops onto a metal baking tray. Top each 1/2 scallop with a piece of the seaweed butter.
Place scallops under a hot grill/salamander. Cook for 3 – 4 minutes until lightly golden and the butter is sizzling nicely in the shell.
Place 3 scallops onto each plate (suggested portion size). Place some of the avocado and wakame salad to the side of each scallop shell. Sprinkle over some of the toasted flaked almonds. Serve immediately.
Exclusive recipe from Altum.
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