Gryphon Tea offered me some herbs for my cooking. I decided to pick Lemon Myrtle to pair with Scallops for my first experiment, out of the 5 types of herbs I’d received.
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After couple of hiccups, the seafood dish finally came out beautifully. Most importantly, the taste was heavenly and I got a round of applause from my two beloved men at home – Ken and Jonathan. The sourish Lemon Myrtle Cream gave the spinach and the juicy shellfish a delightful twist, making one wanting for more!
3 Egg yolks
½ tsp Lemon Myrtle
1 tsp Extra-virgin Olive Oil
2 tbsp Lemon juice
2 tsp Butter
Pinch of salt/pepper
1 tbsp Cornflour
½ cup Water
- Remove scallops from shells and rinse thoroughly. Drain well.
- Cut off spinach stalks, keeping only the leaves. Wash thoroughly and chop coarsely.
- Squeeze lemon to extract juice. Set aside.
- Separate yolks from whites.
- Add salt, pepper, lemon juice and herb into yolk. Whisk well.
- Add water and creamer and continue to whisk.
- Heat oil and add butter. Dust scallops with flour and pan-fry till light brown on both sides. Transfer the scallops back onto their shells.
- Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach and fry for another 2 mins.
- Spoon the spinach mix on the scallops and you’re ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!
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