Ingredients
Serves
24 Scallops (preferably on the shell)
100ml extra virgin olive oil
1 tbsp lime juice
1 tsp ginger, fresh, finely grated
1 ½ cups mint leaves (as small as possible)
1 Lebanese cucumber, peeled, seeds removed and cut in very thin strips
1 red capsicum, cut in very thin strips
salt flakes, to taste
Vodka Mint Julep
(quantities per person)
6 mint leaves
1 ¼ tsp caster sugar
1 tsp lime juice
50ml vodka
crushed ice to serve
Method
Whisk together 60 ml olive oil, lime juice, ginger and salt until well
combined. Add mint leaves, cucumber, capsicum and toss to coat.
Remove scallops from the shells, put into a bowl and drizzle with remaining
olive oil. Wash and dry scallop shells and place on a large platter. Top
with equal amounts of salad. If scallops are unavailable on the shell,
serve on Chinese soup spoons. Cook scallops on a hot grill pan or barbeque
for about 30 seconds on both sides. Top each salad with a scallop and
serve immediately.
Vodka Mint Julep
Put mint, sugar and lime juice into a tall glass and crush using a muddling stick (or the end of a wooden rolling pin).
Pour in vodka and fill glass with crushed ice. Serve immediately.