Baked Scallop and Parmesan
Cook Time 30 minutes
Servings 9 pieces
1 cup of grated parmesan (microplane)
½ cup of Japanese bread crumbs (Panko)
Sweet tomato and chilli jam
2 tbsp palm sugar
1 tbsp peppercorns
1 tbsp coriander seeds
50 ml rice vinegar
½ onion, diced
1 knob of ginger, sliced
2 cloves of garlic, crushed
3 chillies, deseeded
1 tin of tomatoes, strained very well and diced
6 kaffir lime leaves
½ bunch coriander roots
In a large pot make a caramel, heating the palm sugar. Then place the pepper and coriander seeds in, cook until fragrant and deglaze with the vinegar. Add in the onion, garlic, ginger and chilli, cook until there is hardly any liquid left, put in the diced tomato and cook on a medium heat for 15 minutes. Then add in the kaffir lime leaves and coriander roots, cook for a further 10 minutes or until there is no liquid left.
Leave to cool and pick out the chilli, ginger, pepper, coriander seeds, kaffir lime leaves and coriander roots.
To serve, chop the mixture very finely and have on hand.
Preheat oven 200C.
In a hot nonstick pan, sear the scallops on both sides.
Put a tablespoon of the tomato jam in the shell and place a seared scallop on top, sprinkle with gratin mix (parmesan mixed with panko crumbs), little knobs of butter on top and bake in a hot oven until lightly golden.