Smokey Roe Scallops

Serves: Makes 12 scallops, serve in shell


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.

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