Sunday, April 11, 2010

Seared Scallops & Chorizo sausage with sweet Carrot Puree

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.

serves 4


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.

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