- 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.