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Macadamia Crusted Scallops with kelp sprinkle

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The Supreme Wine & Food Match 2009 winner's trophy was awarded to this dish. 

It was served on a bed of mesclun and a wedge of lemon matched with Saint Clair Omaka Reserve Chardonnay 2007.
Macadamia Crusted Scallops with kelp sprinkle

Macadamia Crusted Scallops with kelp sprinkle

Ingredients

SERVES 4

  1. ¼ cup ground macadamia nuts
  2. 4 tbsp tapioca flour
  3. 2 tbsp lemon pepper
  4. 1 tbsp powdered sea kelp
  5. 24 scallops
  6. macadamia oil for frying
  7. 100ml beer or wine
  8. fresh salad greens for serving
  9. 8 bamboo skewers

Cooking Directions

  1. Combine the first four ingredients in a bowl, to make the kelp sprinkle; set aside.
  2. Drain excess liquid from scallops
  3. Roll scallops in lhe kelp sprinkle on a small dish
  4. Heat a thin layer of oil in a pan
  5. Place scallops in the oil and sear for a minute or so on either side
  6. Remove scallops and place on a serving plate or dish
  7. Deglaze pan by adding 100m1 of your favourite beer or wine.
  8. Heat until sauce begins to bubbie on the surface
  9. Pour the sauce over scallops and garnish with a side salad.
  10. Serve immediately with Saint Clair Omaka Reserve Chardonnay from Saint Clair Family Wines!

About Cathedral Cove Macadamias and our Scallops

A short video about Cathedral Cove Macadamias and how to best combine and cook with Finestkind Scallops

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