Food Service

Crumbed Scallops with a Sweet Chilli Mayonnaise

Pacwest Products:

Crumbed Scallops

Prep Time:	10 minutes
Cook Time:	5 minutes

Crumbed Scallops with a sweet chilli mayonnaise is completed with a salad of rocket, red onion and tomato with a balsamic vinaigrette. A great dish that really gives our crumbed scallops the opportunity to shine. Perfect Summer menu addition for pubs, cafes, hotels and bistros. Serve as a light lunch option or a starter for your dinner menu. Simple, labour light and a real profit maker!

INGREDIENTS

Pacific West crumbed scallops
1 cup mayonnaise or Greek yogurt
1 tbs sweet chilli sauce
1 tsp Sriracha
1 tsp Honey
1 tbs aged balsamic vinegar - For the balsamic vinaigrette
2 tbs Dijon mustard - For the balsamic vinaigrette
¼ tsp kosher salt - For the balsamic vinaigrette
6 tbs olive oil - For the balsamic vinaigrette
salad of rocket, red onion, sliced tomatoes

INSTRUCTIONS

For the sweet chilli mayonnaise

To a bowl combine mayonnaise, sweet chili sauce, sriracha, honey and whisk to combine. If the sauce is too thick, add a splash of water to thin it out. Refrigerate for at least 30 minutes for the flavours to develop

For the crumbed scallops

Deep fry 180C 4-5 minutes

For the balsamic vinaigrette

In a medium bowl, whisk together the balsamic vinegar, Dijon mustard and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately.

For the salad

Combine elements of your choice. Here we use rocket, red onion and sliced tomato.

PACIFIC WEST