Recipes

Macadamia Satay Scallops

Ingredients

24 Fresh Coromandel Scallops

Satay Sauce:

1/3 cup finely chopped onion

2 cloves garlic, minced

1/2 teaspoon red curry paste

1/2 teaspoon minced ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

50g Cathedral Cove Macadamia Spread

1/2 cup coconut milk (more if desired)

2 diced tomatoes (optional)

2 curry leaves (optional)

A small bunch of fresh coriander and salad to serve

Method

To a heated skillet with a little macadamia oil add onion, garlic, red curry paste, ginger, coriander and cumin. Cook over a medium heat for about 2 minutes.

Whilst stirring the ingredients add the Macadamia Spread followed by the coconut milk. Lastly add diced tomatoes and curry leaves if desired. Cook over a low heat, stirring constantly for around 10-15 minutes.

Dry the Scallops on a paper towel to remove any excess moisture, then in a hot pan quickly sear the Scallops for less than 1 minute on either side in macadamia oil. You’re just looking for browning on the outside of the scallops and simply warming them through the centre.

Place a small amount of salad on a plate followed by 6 seared scallops. Finish by covering with the macadamia satay sauce and fresh chopped coriander.

 

Serves 4