Asian-Glazed Escallops
Escallops (Thick Flank) - Leg L018
Serves: 10
Ingredients:
10 x 150g lean lamb escallops
For the marinade:
300ml light soy sauce
200g plum jam
Zest and juice of 3 limes
6 spring onions, finely chopped
Ingredients:
10 x 150g lean lamb escallops
For the marinade:
300ml light soy sauce
200g plum jam
Zest and juice of 3 limes
6 spring onions, finely chopped
continued...
75g freshly chopped coriander,
leaves and stalks
100g fresh root ginger, peeled and grated
6 garlic cloves, peeled and crushed
To serve:
2 red peppers, chopped
400g mangetout, chopped
700g long grain rice, cooked
75g freshly chopped coriander,
leaves and stalks
100g fresh root ginger, peeled and grated
6 garlic cloves, peeled and crushed
To serve:
2 red peppers, chopped
400g mangetout, chopped
700g long grain rice, cooked
Method
For the marinade:
Mix all the marinade ingredients together.
Use about a third of the marinade to coat the escallops. Set aside another third to serve with the escallops, and the remainder is for basting during cooking.
Cover and refrigerate for 20 minutes, or overnight, if time allows. Drain the steaks from the marinade.
For the marinade:
Mix all the marinade ingredients together.
Use about a third of the marinade to coat the escallops. Set aside another third to serve with the escallops, and the remainder is for basting during cooking.
Cover and refrigerate for 20 minutes, or overnight, if time allows. Drain the steaks from the marinade.
To serve:
Cook the escallops on a preheated grill or barbecue for 12-16 minutes, turning occasionally basting.
Steam the red peppers and mangetout and stir through the rice.
Serve the escallops sliced, with the garnished rice and the reserved marinade.
Cook the escallops on a preheated grill or barbecue for 12-16 minutes, turning occasionally basting.
Steam the red peppers and mangetout and stir through the rice.
Serve the escallops sliced, with the garnished rice and the reserved marinade.
Click any of the images below to enlarge.
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