Abalone & scallops served in a scallop & herb sauce

Serves 4

INGREDIENTS

METHOD

Preparation of the Sauce

• Melt the butter in a pan on a low heat.
• Sweat the onion
• Brown the scallop roe and mantle in the same pan
• Add the wine and reduce to 1/5^th (10ml)
• Add the juice from the canned abalone and bring to the boil then
• Sieve the solids from the liquid and return the liquid to a clean pan and reduce until the sauce is the desired consistency or clings to a spoon
• Turn off the heat and then add the mint and parsley, the sauce is then ready to serve.

Preparation of the Scallops

• Pat dry the scallop meat with paper towel
• Season the meat with sea salt and white pepper
• Brown each side of the scallop until golden using a high heat
• Set aside for serving

Preparation of the abalone meat

• Place abalone into a zip lock bag and seal
• Boil a pan of water, turn off the heat and then place the bag of abalone in the water for up to 5 minutes or until the abalone is warmed through.

To serve

• Put one abalone to 2 scallops per plate
• Pour over the sauce to serve

 Note:

1. This recipe can be modified for use of different numbers of abalone per can, e.g. An 8 piece can may be used and then 2 abalone served with 2 scallops per plate.
2. Preparation of the scallops and abalone to take place during step 6 of the sauce preparation to ensure they are still warm when serving.
3. To make this an Asian recipe, substitute the herbs for Vietnamese mint and coriander. Sweat 1 clove of garlic with the onion.