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Seared Scallops, on a bed of Cucumber Spaghetti served in the Half Shell and drizzled with Lime Juice

INGREDIENTS

  • 6 wooden satay sticks

  • 12 fresh (Breco) scallops

  • 1 tsb sesame oil

  • Salt

  • Freshly ground black pepper

  • 1 firm english cucumber

  • Fresh coriander sprigs for garnish

LIME DRESSING

  • 4 cloves garlic

  • 4 red chillies

  • 30 ml (2 tsb) palm sugar (from deli's)

  • 37 ml (2 1/2 tsb) fish sauce

  • Juice of 3 fresh limes

  • 5 ml (1 tsp) grated lime zest

  • METHOD:

  • First make the dressing

  • Pound together the garlic and chillies in a mortar and pestle

  • Add the palm sugar and fish sauce and pound to a paste

  • Add the lime juice and zest and mix

  • Taste and adjust the quantities of lime, palm sugar and fish sauce to suit your palate


  • Cucumber spaghetti

  • Peel the cucumber and using a fork, score the length if it deeply

  • Using a potato peeler, slice down the length of the cucumber until you get to the pips

  • Drain the cucumber in a colander

  • Lightly season the scallops with salt and pepper

  • Heat the sesame oil and very quickly, sear the scallops on both sides

  • Place a little of the cucumber spaghetti onto each plate

  • Place a scallop onto the cucumber and drizzle with the sauce

  • Serve immediately

  • © Jenny Morris