4 servings

Scallops Ceviche
Ingredients:

4 large steamed scallops chopped
4oz Smoked duck chopped
1/4tsp Basil oil
1tsp Chopped shallots
1/4tsp Balsamic vinegar
1/4tsp soya sauce
1tbp Chopped fresh cherries

Method:

Take the raw scallops and rub with a little lemon oil. Chop them into coarse pieces. Mix together with all the other ingredients and spoon onto the half shell. Serve cold over ice.

Scallops Tartar
Ingredients:

4 large scallops
1/4tsp bail oil
1/4tsp caviar
1tsp fresh lemon juice
Crushed ice

Method:

Take the raw scallops and rub with a little lemon oil. Chop them into coarse pieces. Mix with Basil oil, caviar and add 1/4tsp fresh lemon juice. Spoon into half clam shell. Garnish with parsley. Place on crushed ice to keep fresh.

Steamed Scallops with Cocoa Sauce
Ingredients:

4 large scallops

Cocoa Sauce:
1/4 cup baking cocoa
1 cup sugar
1/4tsp cinnamon
1/4 cup water
2tbp cream
1/4tsp almond extract
1tbp coffee liqueur

Methods:

1. In small pan combine cocoa, sugar and cinnamon, water and bring to a boil. Continue cooking for 5 minutes over medium heat stirring constantly. Remove from heat and add cream, almond extract and coffee liqueur.
2. Pan-fry the scallop with a little bit of butter in a very hot pan. Salt and pepper to taste.
3. Place scallops on half shell and spoon the sauce over each one. Serve immediately.