There is no doubt that seafood and zesty citrus flavours go together. There is also little doubt that cocktail recipes often call for lime. I decided to experiment a little with both.
First stop, Sydney Fish Market for some plump juicy scallops. They are relatively cheap: 6 for $5. Not bad considering you pay anywhere up to $20 for a 3 scallop entrée at a restaurant.
Some tips when buying scallops:
- Look for plump, moist looking scallops with white flesh.
- Try to get fresh ones with the roe off, saves time cleaning them.
- Ask if the scallops were “dry packed” to avoid paying for excess water that seeps out and causes stewing, rather than searing.
- If you haven’t already got some, buy the lot on the shell as it helps with fancy presentation later. Gently lift them off the shell before cooking.
- You can wash the shells and keep for another time.
- Keep on the lowest shelf in the fridge for up to 2 days, otherwise freeze them.
Now on to the dressing itself. It is basically a Caipiroska aka Caprioska which is a Brazilian vodka and lime based drink – the spelling seems to be a confusing regional variance. All you need to do is sear the scallops, drizzle with said cocktail – preferably not from own glass but made fresh and garnish.
So what’s the verdict on my experiment? Judging by the empty shells and smiling faces all around, I was right.
If you are having a cocktail party you might already have the ingredients, or the drink itself on hand. If you are not having a cocktail party but the idea sounds appealing, here is how to woo the crowd (or just self) with these delicious little treats.
Salut!
- 6 scallops, roe off (+6 shells for serving)
- freshly ground black pepper
- 1 tsp butter // cooking oil
- 1 lime, cut into quarters
- 2 tsp white or raw sugar
- 2 tsp water
- 5 tbsp vodka
- finely diced long red chilli, deseeded
- 6 coriander leaves
- Dissolve 1 tsp sugar in water.
- Muddle (squeeze and mash) whole lime wedges in a cocktail shaker or clean jar. Add vodka, sugar syrup and 1 tsp sugar.
- Cover with a lid and shake.
- Stand for a couple of minutes for the flavours to infuse.
- Strain into a pouring jug (use a small sieve).
- Place rinsed scallops on a clean surface, pat dry with paper towel and sprinkle both sides with freshly ground pepper.
- Heat butter // oil in a small frypan until bubbling – the pan should be very hot. Sear scallops on each side for about 90 seconds.
- Remove scallops from pan and place one on every shell. Drizzle with vodka lime dressing.
- Garnish with diced chilli and a coriander leaf each.
- Can be eaten with a cocktail fork, or served like oysters. Don’t forget to slurp the dressing!
This is genius and a perfect combo of two of my favourite things! Pure deliciousness
Thanks John – just remember to enjoy responsibly
Marty
this dish look so delicious!! I used to get a bit weary buying shelled scallop from the market because I don’t know what to do with them. I think now I feel more confident. I would love to see some more dressing ideas. Lastly do you think it is necessary to wash the scallop beforehand?
They are indeed yummy and very simple to make! I quickly rinse the scallops under cold running water just to get rid of any shell debris or sand then pat dry on paper towel. In terms of dressings, they go well with a dash of soy sauce, or squeeze of lime juice and seaweed salad, or vanilla bean butter… or just fried and mixed into a risotto.
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