My missus loves scallops, but not the corals. It seems such a waste not to use them, but I understand that they are much richer than the scallop meats and not to everyones taste. They need something astringent to balance the flavour and the capers and shallot work really well. I'm rather happy with how these turned out - perfect as a little snack or a light lunch with some salad.
Ingredients:
6 scallop corals
A large but thin slice of good quality sough dough
Butter - for frying and for the toast
1 tsp capers - the small lilliput ones are best here
1/2 a banana shallot, finely diced
A squeeze of lemon
Salt and black pepper
Method:
Remove any sinew from the corals and roughly chop until they resemble coursely minced meat. Heat a pan over a high heat and quickly stir fry the corals with a little butter, salt and pepper. They only need to be warmed through so don't over cook them. Toss in the capers, shallots and a squeeze of lemon. Serve on hot buttered toast.
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