Ingredients
- 16 Tasmanian half-shell scallops
- 1 tsp red miso paste
- 2 tbsp chicken stock
- 1 tbsp double cream
- 1 tsp rice vinegar
- 4 tbsp seaweed salad mix
- 1 eschallot, sliced very finely
- 1 egg tomato, diced very finely
- ¼ bunch parsley, chopped finely
- juice 1 lemon
Instructions
1 Mix the miso, stock, cream and vinegar and spoon onto the scallops.
2 Bake the scallops at 200°C for 3 minutes.
3 Mix the seaweed, eschalot, tomato, parsley and lemon juice ad spoon over the top of the scallops.
4 Serve immediately.
PROFESSIONAL TIP: To keep the scallops upright when steaming, place them on a tray of rock salt.