- Serves: 4 as a starter
- Cook Time: 5 minutes
- Prep Time: 10 minutes
- Effort: medium
- 12 diver-caught scallops, freshly shucked open
- 1/2 tsp sea salt
- 40 ml extra virgin olive oil
- 4 tsp balsamic vinegar
- 2 tsp mint leaves, finely shredded
- pinch of cracked freshly ground white pepper
Tips and Suggestions
"I'm lucky enough to be able to get freshly harvested Tasmanian scallops," says Kylie. "They're still alive, and have to be shucked open like oysters. They're the most beautiful things you've ever seen or tasted; because the waters off Tasmania are so clean, the scallops have a lovely salty-sweet flavour. If you can't find live scallops, just get the freshest scallops you can lay your hands on. Because these scallops are naturally so delicious, the less you do to them, the better - I just barely roast them with a drizzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doesn't get any better than that."
1. Preheat oven to 220°C/gas 7.
2. Clean the scallops and their shells, leaving each scallop attached to its shell.
3. Arrange scallops on a baking dish, sprinkle with the salt and half the olive oil.
4. Roast the scallops for 4 minutes, being careful not to overcook them.
5. Drizzle with balsamic vinegar and remaining olive oil. Garnish with mint and white pepper and serve immediately.
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