Recipe by Leon Walker, Chef / Owner - Wink Restaurant in Spence Street and Wink II Restaurant and Wine Bar at Cocoa Amour on the Esplanade; Cairns.
8 medium size scallops
2 chorizo sausages
Juice of 1/2 lemon
1 large carrot
100 g white vinegar
50 g caster sugar
salt & pepper for seasoning
mesculin salad for garnish or mix bean spreads
Herb oil for garnish
Slice scallops in half slice chorizo length ways in to 8 long strips
Place scallops on bamboo skewer with chorizo sausage
Heat medium size pan season scallop & chorizo with pepper of pinch of salt.
Leave for 1 min on hot pan & turn over for 10 sec
Squeeze juice from 1/2 lemon into the pan remove scallop from the pan to rest
Get 1/2 size pan medium heat peel & chop carrot small place into the pan with 3 tbsp white vinegar & 2 tbsp caster sugar cover carrot with water cook 10 min till soft.
Place in blender to puree for 2 min
Then add 2 tbsp of olive extra virgin oil salt & pepper for seasoning
place on the plate with scallops puree & garnish with salad or bean spreads
finish off with herb oil.