Approaching the end of the fresh scallop
season, with the coral getting bigger and the meat smaller. I used the turbo
grill function this time, for a faster heat up effect and warm but still raw in
the middle.
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| Grilled scallop with fresh coriander |
1. Clean and wipe dry scallop, turbo grill
at 200˚C for 5 minutes.
2. Mix fresh coriander leaves with olive
oil and salt, place a small portion on each scallop just before serving.
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