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Made this for Zoey one time with lemon risotto and it has been a staple ever since (I was even asked to make this as Zoey’s birthday dinner rather than going to a restaurant…
Preheat oven: warm
Serves: 4
Ingredients:
- King Scallops (3-4 per person)
- Langoustines | Jumbo Shrimp(2 per person)
- 6 Garlic Cloves
- Fresh ginger
- 1 fresh red chili
- Olive oil
Directions:
- Mince garlic, ginger, chili olive oil and a pinch of salt in a food processor until puréed
- Toss mixture with Langoustines and Scallops and put in refrigerator for a few hours
- Heat a large frying pan in the oven with a tsp of olive oil until hot
- add in the langoustines
- Fry for approx. 2 minutes until pink in color on both sides (place on warming plate in the oven while scallops are prepared.
- Add the scallops. Check every minute or so to see if they’ve started to brown. Flip when the underside is a soft golden color.
- Remove from heat when the second side is the same golden color.
- Plate and serve immediately
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