Fresh scallops

A food magazine requested our scallop recipe so you (yes you) might as well have it too.

Fresh Scallops on Corn hotcake with Pernod Cream Sauce

Corn hotcake
3 free range eggs beaten
400gm can creamed corn
400gm can whole kernel corn
1 ½ cups flour
2 tsps baking powder
2 tbls sweet chilli sauce
½ tsp tabasco
½ red onion chopped fine
3 cloves garlic chopped fine
small bunch coriander chopped
1 cup sour cream
½ tsp salt and ½ tsp fresh ground black pepper

Simply mix ingredients until incorporated

To cook hotcakes…. heat oil in a saucepan until hot then spoon in mixture to make fritters golden on each side.

To cook scallops….we are lucky at Eggsentric, our local macadamia farm (Cathedral Cove Macadamia) makes us a macadamia chilli crumb which we mix with Japanese panko breadcrumbs and we toss the scallops in this mixture before cooking. You could use just the panko crumb or cook without crumbing.
Heat oil in a saucepan until hot, add scallops and cook quickly, perhaps a minute, then turn, cook for 30 seconds and flash the pan with the pernod. Cover the bottom of the pan with cream add flakey salt and fresh ground pepper to taste and cook until sauce thickens. Don’t overcook the scallops, take them out if this is happening and finish the sauce by itself.
Remember taste, taste, taste. This is how you learn about flavours.

To assemble…..Place a scallop shell on a large plate, lay two corn hotcakes on its’ edge with the scallops on top and pour the sauce over. Garnish.

The leftover hotcake mix makes a marvelous breakfast with bacon, hollandaise sauce and sweet Thai chilli next morning.