Chef Paul Field from Shangri La Gardens, Wynnum West, dishes up exquisite seared scallops – Queensland Summer on a plate

Gourmet sand crab & avocado with seared scallops, thanks to Chef Paul Field.

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Ingredients:

-         2 cooked sand crabs, meat removed & roughly shredded
-         12 half shell scallops
-         1 avocado, finely chopped
-         1 small chilli, finely chopped
-         1 lime
-         100ml mayonnaise
-         1 roasted capsicum in oil, from a jar is fine
-         Seaweed, finely sliced & fried
-         Small handful of micro herbs, to garnish
-         Good olive oil, to finish
-         Salt & pepper

Method:

  1. Combine the avocado and chilli with a squeeze of lime & half the mayonnaise. Season to taste with sea salt.
  2. Mix the sand crab with the remaining mayonnaise.  Season with a squeeze of lime, salt and pepper.
  3. Arrange the avocado mixture in a circle on each plate.
  4. Place the crab mixture on top.
  5. Sear the scallops in a very hot skillet, to medium/rare.Place 3 scallops on each plate.
  6. Place a small amount of the roasted capsicum between each of the scallops.Do the same with the micro herbs.
  7. Top the sand crab with the seaweed. Drizzle a little olive oil & lime over the dish & serve.