Here’s hoping this year will bring a nice hot day to enjoy beautifully fresh scallops caramelised on the barbecue. The citrus and shallots will be prepared on the 24th, ready to go.
|1||Shallot, finely sliced into rings (Main)|
|1 cup||Vegetable oil|
|2 Tbsp||Clarified butter, (ghee)|
|1 small||Red onion, finely sliced|
|⅓ cup||Basil leaves|
|1 drizzle||Extra virgin olive oil, to finish|
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- Use a sharp knife to cut the skin and pith from the citrus. Carefully cut the segments of flesh from between the membranes.
- Separate the shallot into individual rings and place in a small saucepan with vegetable oil. Slowly bring to the boil and simmer until lightly golden. Remove from oil with a slotted spoon and drain on paper towels. Season lightly with salt.
- Heat a large frying pan or barbecue char-grill until hot. Season scallops with salt then cook with clarified butter in small batches until scallops are golden and caramelised on both sides.
- Arrange citrus segments, red onion and basil leaves on plates. Add the hot scallops, sprinkle over the crispy shallots, drizzle with extra virgin olive oil and finish with freshly ground pepper to taste.