Macadamia Crumbed Scallops

 

   1. Drain excess liquid from scallops.
   2. Roll scallops in Macadamia Chilli Kelp Sprinkle on a small dish.
   3. Heat a thin layer of macadamia oil in a pan.
   4. Place scallops in the oil and sear for a minute or so on either side.
   5. Remove scallops and place on a serving plate or dish.
   6. Deglaze pan by adding 100ml of your favourite beer or wine. Heat until sauce begins to bubble on the surface.
   7. Pour the sauce over scallops and garnish with a side salad.
   8. Serve immediately.

The Supreme Wine & Food Match 2009 winner's trophy was awarded to this dish.  It was served on a bed of mesculin and a wedge of lemon matched with Saint Clair Omaka Reserve Chardonnay 2007.

Recipe and Photo supplied by Cathedral Cove Macadamia

Click the below pack/products to order:
Macadamia Scallop Pack
Macadamia Oil
Macadamia Sprinkle
Fresh Scallops
Frozen Scallops