Tasmanian scallops are accompanied by a coriander reduction and rich buttery sauce in this entrée that’s perfect for a special occasion
How long will it take?
What’s the serving size?
What do I need?
4 tbsp shallots, finely diced
2 tbsp white wine vinegar
½ cup water
2 ½ tsp ground coriander
½ cup cold unsalted butter
Freshly ground black pepper
500 g scallops
Olive oil for brushing
3 tbsp fresh coriander, finely diced
Fresh coriander leaves to serve
How do I make it?
Add shallots, vinegar, water and ground coriander to a small saucepan over medium-high heat. Cook until the liquid has reduced to about 2 - 3 tablespoons then reduce heat to medium-low and whisk in butter, gradually. Season with salt and pepper and then cover and turn off heat.
Pat scallops with paper towel to remove excess moisture and then brush with olive oil. Heat a grill pan over high heat until it begins to smoke, then add scallops and cook for 3 minutes per side, or until cooked though.
To serve, stir fresh coriander into butter sauce and spoon over scallops. Garnish with fresh coriander leaves.