ABALONE AND SCALLOPS SERVED IN A SCALLOP AND HERB SAUCE
1 can of 4 piece abalone (213g drained weight)
8 raw whole scallops, separate the roe and mantle from the meat
1 onion finely diced
1 tbsp. finely chopped mint
1 tbsp. finely chopped Italian Parsley
50ml white wine
50g unsalted butter
Preparation of the Sauce
Melt the butter in a pan on a low heat
Sweat the onion
Brown the scallop roe and mantle in the same pan
Add the wine and reduce to 1/5th (10ml)
Add the juice from the canned abalone and bring to the boil then
Sieve the solids from the liquid and return the liquid to a clean pan and reduce until the sauce is the desired consistency or clings to a spoon
Turn off the heat and then add the mint and parsley, the sauce is then ready to serve.
Preparation of the Scallops
Pat dry the scallop meat with paper towel
Season the meat with sea salt and white pepper
Brown each side of the scallop until golden using a high heat
Set aside for serving
Preparation of the abalone meat
Place abalone into a zip lock bag and seal
Boil a pan of water, turn off the heat and then place the bag of abalone in the water for up to 5 minutes or until the abalone is warmed through.
Put one abalone to 2 scallops per plate
Pour over the sauce to serve
This recipe can be modified for use of different numbers of abalone per can, e.g. An 8 piece can may be used and then 2 abalone served with 2 scallops per plate.
Preparation of the scallops and abalone to take place during step 6 of the sauce preparation to ensure they are still warm when serving.
To make this an Asian recipe, substitute the herbs for Vietnamese mint and coriander. Sweat 1 clove of garlic with the onion.