Steamed scallops with pickled carrots

Name: Steamed scallops with pickled carrots
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 12 scallops on the half shell, roe removed; 1/4 cup (55g) caster sugar; 1/4 cup (60ml) white vinegar; 8 baby carrots, thinly sliced using a mandoline; 1/4 cup (80g) spicy black bean sauce; Micro red vein sorrel leaves, to serve

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by Shannon Bennett

Chef

Jan 03, 2017

This simple canapé is made better by using the best scallops possible (these may need to be ordered in advance). If scallops are unavailable substitute cooked and peeled prawns.

12 scallops on the half shell, roe removed
1/4 cup (55g) caster sugar
1/4 cup (60ml) white vinegar
8 baby carrots, thinly sliced using a mandoline
1/4 cup (80g) spicy black bean sauce
Micro red vein sorrel leaves, to serve

Method

1.

Remove scallops from the shells and pat dry with paper towel. Set aside. Clean and rinse the shells and set aside.
2.

Place sugar, vinegar and 1/4 cup (60ml) water in a pan over high heat.
3.

Bring to the boil, then add carrot and remove from heat. Set aside for 10 minutes to pickle, then drain and pat dry with paper towel.
4.

Place a steamer over a saucepan of simmering water. Add scallops and steam for 1-2 minutes until just cooked. Remove and place on a cold plate to stop the cooking process. Drizzle with half the black bean sauce.
5.

Divide carrot among shells, top each shell with 1 scallop. Scatter with sorrel and drizzle with remaining sauce to serve.