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, minced
2.5 g lemon juice
5 g lime juice
5 g sugar
2 cherry tomatoes
2 fresh Abrolhos Island scallops in 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 in a 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 char-grill, scallop facing down ~ 20 seconds then flipped.

Pinch of salt to season.

Scallops should have slight golden tinge, when scallop is slightly puffed then it is cooked.

Ideally scallop should be still partly ‘raw’ in the middle, a medium rare style.

Spoonful of salsa placed on top of scallop.

Cassava crumbs sprinkled for texture and crunch.

Garnished with touch of coconut cream

Recipe provided by Tonic & Ginger