Food Service

Tempura Scallops with a Winter Salad

Pacwest Products:

Tempura Scallops

Prep Time:	30 minutes
Cook Time:	5 minutes

Tempura scallops with our Winter salad is a labour light dish that can be served as a starter or main meal. The salad, featuring in-season cauliflower and pomegranate can be prepped prior to service and constructed and dressed to order. The dressing can be scaled and kept refrigerated for two days. Best suited for pubs, hotels and bistros.

INGREDIENTS

Pacific West Tempura Scallops
1 cauliflower broken into florets
¾ cup of fine burghal soaked in 250 mls of boiling water for 10 minutes, then squeezed dry
½ bulb of fennel, finely sliced
1 small red onion, finely sliced
½ cup of blanched almonds, toasted
8 sprigs of flat leaf parsley, chopped
½ cup of pomegranate seeds
3 tablespoons of pomegranate molasses - dressing
½ teaspoon of sea salt - dressing
1 teaspoon of cinnamon - dressing
1 lemon juiced - dressing
2 teaspoons of sugar - dressing
100ml virgin olive oil - dressing
½ clove garlic very finely chopped - dressing
freshly ground black pepper - dressing

INSTRUCTIONS

For the tempura scallops

Deep fry 180C 4-5 minutes

For the Winter salad

Preheat the oven to 175°C. Roast the cauliflower on a lightly greased baking tray for 25 minutes. Set aside to cool.

To make the dressing, combine the ingredients in a small bowl. Stir well and set aside for about 5 minutes.

Combine the cauliflower, burghul, fennel, onion, almonds, parsley and pomegranate seeds.

PACIFIC WEST