Half Shell Scallops, Cherry Tomato, Nam Jim and Cassava Crumbs - Chef Recipe by Don Park

Ingredients

5 g green chilli
1 g coriander root
1.5 g soy sauce
1 g peeled garlic mince
2.5 g lemon juice
5 g lime juice
5 g sugar
2 cherry tomatoes
2 fresh scallops on the shell
Rock salt to taste
1 tsp coconut cream
10 g cassava crumbs

Method

Combine chilli, coriander root, soy, garlic, lemon, lime, sugar and tomatoes. Mash with a mortar and pestle to create a salsa. This can be done in a bigger batch and used across multiple scallops or seafood.

The fresh scallops are cooked in the shell on a wood-fired chargrill, scallop facing down for 20 seconds and then flipped.

Add a pinch of salt to season. The scallop should have a slight golden tinge and is cooked when slightly puffed. Ideally, the scallops should be still partly raw in the middle, medium-rare style.

Place a spoonful of salsa on top of each scallop, then sprinkle with cassava crumbs for texture and crunch.

Garnish with a touch of coconut cream.

Recipe provided by Tonic & Ginger