Recipe: Chef Macca’s Zingy Scallops

Article is from RV Daily.

Serve: 2

Time: 30 minutes


  • 12 scallops, shell off, roe removed
  • 2 Pink Lady apples, sliced into thin wedges
  • 2 habanero chillis, sliced finely
  • 1 Zucchini, sliced on a diagonal
  • Tempura batter mix
  • 1 spring onion, sliced finely
  • 1 spring onion, sliced finely
  • Grated ginger
  • Worcestershire sauce (optional)
  • Vegetable oil for frying


Make tempura batter mix according to pack instructions, then coat sliced zucchinis. Heat frying pan to medium and add vegetable oil, about 10mm. Shallow fry the zucchinis until golden, then set aside in a bowl lined with paper towel to absorb excess oil. Season with salt.

Chef Macca's Scallops

Return the pan to the heat, and bring back to a medium heat. Add the scallops and cook until opaque with just a touch of colour on the outer surface. This will only take a couple of minutes.

To assemble dish, place the sliced apple wedges onto a platter and top with a scallop on each. Place a slice of chilli, spring onion and some grated ginger on top of the scallop and drizzle sparingly with Worcestershire sauce. Arrange the zucchinis on the plate.

Best shared with friends at happy hour!

Chef Macca

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