From The Inquistive Kitchen...Chefs' Cookware Blog
Hot Stone Scallops
Another recipe for your Raclette/Hot Stone
Use the hot stone top of your Raclette to make this delicious and socialble dish.
For a party of 4, you will need 8 or 12 fresh scallops
Marinade is very much a matter of personal taste, but try the following -
- Olive oil
- Light soy sauce
- Juice of 1 lime
- Fresh root ginger
- Teaspoon honey
Peel and grate a small piece of fresh ginger root into a bowl big enough to take the fish with room to spare. Take thin strips of peel from the lime with a zester before cutting in half and squeezing the juice into the bowl. Keep the peel back for decoration. Mix the oil, soy sauce and honey with the ginger and lime juice.
Rinse scallops under cold water and pat dry. Carefully put the scallops into the bowl and cover with the marinade. Cover the bowl and leave for 30 - 45 minutes.
Warm up the Raclette and its hot stone top in good time and let your guests cook their scallops for themselves. Serve with salad leaf and rice salads and a crisp, chilled white wine.
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