Get into some Aussie seafood
Try these Aussie scallops for something a bit different
With this recipe the simplest method for the actual cooking of the scallops is the key . Quickly seared in a hot pan with a dollop of organic butter , coconut oil , freshly squeezed lime plus salt & pepper . (do this last)
The rest of the ingredients depend on whats already in your fridge at home so this is what i had & what i did .
Ingredients
- Aussie scallops x 12
- 3 Button mushrooms
- 6 cherry tomatoes
- 1 carrot
- 1/2 cup green peas
- 1 whole beetroot
- 1 sweet potato
- 2 garlic cloves
- black rice 1/3 cup
- 1 egg
- shallot
- 100 gm butter
- 2 limes
- i cup maca powder
- salt & pepper
Black rice & maca pudding
Soak your black rice for 1 hour before cooking , use a rice cooker if you have one , if not boil in a pot with 1 1/2 cups of water then simmer on low for 20 minutes , then drain and let cool .
In a bowl add 1 egg , 1 cup of maca powder , 3/4 cup of water , salt & pepper , 1 teaspoon of coconut oil . Mix until combined then add the cold cooked black rice . Roll into a shape similar to a thick sausage .
In the oven
Set the oven to 180 celsius .Cut your button mushrooms in quarters & your cherry tomatoes in half plus cut your garlic into thin slivers . Roll in some salt , pepper , olive oil & bake for 35 minutes .
Add your black rice & maca pudding sausage to the oven now also
Puree’s
Boil your carrot , beetroot and peas and 3 separate pots until tender , drain then mash in their own containers adding a pinch of salt & pepper plus a teaspoon of butter .
Plating
Sear your scallops in a hot pan , build your other ingredients underneath on a plate , slice your black rice and maca pudding sausage, place your scallops and top with slivers of garlic & freshly chopped shallot .
