Name: Scallops with Hot Vinaigrette
Yield: Serve six people
Cuisine: Australian
Ingredients: 50 ml white wine vinegar; 6-8 scallops per person, in the shell; salt and ground black pepper; 1 leek, including the tender green leaves, cut into julienne; 6 shallots, finely chopped; 2 tsp chopped thyme; 2 cloves garlic, crushed; 3 firm, ripe tomatoes, peeled, seeded and cut into small dice; 1 carrot, cut into julienne; ⅓ cup chopped basil; 100 ml olive oil

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

6-8 scallops per person, in the shell
50 ml white wine vinegar
6 shallots, finely

Method

Open, clean and wash the scallops in heavily salted water (seawater). Replace in their shells.

Place the vinegar and shallots in a small pot and bring to the boil. Reduce to one-third of the original volume and add the garlic, thyme and oil. Continue cooking for another minute. Remove from the flame and add the basil, tomato, salt and pepper.

Underneath each scallop place a pinc