The Natural Cook by Matt Stone

Author:Matt Stone
Language: eng
Format: epub
Publisher: Allen & Unwin

RAW SCALLOPS, NAM JIM & NUTS

This dish is a fantastic starter and a great way to use fresh scallops without the fear of overcooking them. I’d suggest serving this before a Thai curry, or with sashimi, oysters and pickled vegetables for a light summer dinner.

Sandalwood nuts are essentially a by-product of the sandalwood industry, and the trees are unique to Western Australia. The nuts are available online, and from some supermarkets and gourmet food stores (particularly in Western Australia). The nuts have a popcorny flavour and crazy texture – when you chew them, they almost turn into gum.

SERVES 2

8 large sashimi-grade scallops

Nam Jim Dressing

2 kaffir lime leaves

50 g (1¾ oz) sandalwood nuts, roasted and coarsely chopped

30 g (1 oz/¼ cup) bean sprouts

2 tablespoons store-bought fried shallots

6 coriander (cilantro) sprigs, coarsely chopped

2 tablespoons salmon or trout roe (optional)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.