This is an adaption of Gordon Ramsey’s scallops and quail egg recipe. I made this for dinner tonight and it was delicious, probably works better as a starter because it’s not filling, but I ate like 4 lamb sheek kebabs, a hot dog, two sausage sizzles, butter chicken, naan, steak…and more today, so this was more than enough. I made this with what was available in my pantry and my fridge, so no quail eggs, no pea purees…but it tastes delicious. I like my scallops lightly seared, and raw in the middle so that it keeps its al dente-ness (don’t know if you can use al dante to describe scallops…but I hate over cooked scallops!) and I also like my egg yolks runny and they ooze all over the scallops and that with the balsamic gives it a nice, rich creaminess.
– Scallops, I used 10 small scallops, but if you have fat scallops, you could slice them through the middle so that you get two thinner ‘coin’ shapes
– 1 egg
– curry powder
– salt and pepper
– drizzle of balsamic vinegar, mine was flavoured with macadamia nuts
1 Cook the scallops for about 30 seconds on each side, and as it’s cooking, dust it lighting with a slight pinch of curry powder, flip and repeat
2 Remove scallops onto a plate and fry your egg until the whites are cooked but the yellow is runny
3 Place the egg on the scallops and season with salt and pepper and lightly drizzle with balsamic vinegar. I would recommend not using more than a teaspoon
4 Break the yolk over the scallops and EAT!