12 Hervey Bay QLD scallops in shell
2 tbsp olive oil
Flake salt, black pepper
1 bottle Fresh Fodder Smokey Roe Mayo
3 radishes, finely sliced into matchstick pieces
Handful picked coriander leaves
2 limes, cut into wedges
Remove the scallops from the shells onto a plate. Wash and dry the shells to serve them in later.
Drizzle the scallops with the olive oil and season lightly with salt and pepper.
Preheat a non-stick frying pan over a high heat and once very hot, add the scallops quickly and at the same time.
Cook for 20-30 seconds, flip for only 5 seconds then remove to a plate.
Squeeze a generous amount of Smokey Roe Mayo into the scallops shells, topping each on with a seared scallop, radish, coriander and serve with a squeeze of lime.
© Fresh Fodder Pty Ltd 2020
