Scallops with grilled corn salsa
This simple yet beautiful dish comes from the King of Spanish cuisine, Miguel Maestre.
Serve as part of a tapas menu, as an appetiser or a starter. The garnish finishes the flavours off perfectly.
1/2 dozen scallops, shucked on the shell
1 corn on the cob
1 large chilli
1 large oxheart tomato, finely diced
1 garlic clove, minced
1 handful basil leaves
Splash extra virgin olive oil
1/2 lemon, squeezed
1 tspn butter
Few sprigs samphire
2 tbsp caviar pearls
- Grill corn and chilli until charred. Cut the kernels off corn and add to a mixing bowl with grilled chilli, tomato, garlic, basil leaves, olive oil and lemon. Season and mix well using a spoon.
- Heat non-stick frying pan until very hot. Place a piece of baking paper in your hand and place all the scallops on the baking paper. Once the pan is very hot, flip your hand with the scallops into the pan so all scallops hit the pan at the same time. Cook for 2 minutes, turn and base with butter and a squeeze of lemon.
- Wash scallop shells. Add salsa into scallop shell and set scallop on top. Garnish with samphire and caviar pearls.
Miguel will be teaching a Masterclass at this year's Good Food and Wine Show on from October 17 to 19 at Brisbane Convention & Exhibition Centre (Masterclasses start at $20)