SCALLOPS ANTICUCHO

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

	1 red chilli, deveined and deseeded
	1½ cloves garlic
	juice 1 lemon
	2 small egg yolks
	200ml canola oil
	2 frozen birds eye chillies
	2 small red capsicums
	1 small red onion
	50ml vegetable stock
	500g frozen Peruvian scallops, roe on
	nasturtium flowers, to serve

1.	In a mortar and pestle crush together the red chilli and ½ clove of garlic.
2.	Put into a mixing bowl with some salt, lemon juice and egg yolks and slowly emulsify with oil to make a mayonnaise. Chill.
3.	Finely chop the birds eye chillies, capsicum, onion and remaining garlic and fry slowly in a little oil until caramelised.
4.	Add the stock, and cook until reduced to a quarter of the volume.
5.	Blitz and chill.
6.	Defrost the scallops, (take off the muscle but keep the roe on).
7.	Put 3 scallops on each skewer, season with salt and sear on a hot barbecue until cooked to medium.
8.	Plate the scallop anticuchos straight away, drizzle with mayonnaise and chilli sauce, and garnish with nasturtium flowers.
9.	Serve immediately.