- 40g butter
- 1 clove garlic
- ¼ tsp salt
- 1tbsp chopped coriander (or parsley if you prefer)
- 150g scallops
- 2tbsp olive oil + 1tbsp
- Juice of half a lemon
- ¼ - ½ cup water
- 24 dumpling or wonton wrappers
- 1tsp sesame oil
- In a small saucepan melt the butter over a low heat.
- Meanwhile crush the peeled garlic clove to a paste with the salt on a chopping board with a knife.
- When the butter is melted, take the pot off the heat and stir in the garlic paste and chopped coriander. Set aside.
- Chop the scallops into small pieces, about half centimetre cubes. They need to be small, but you want pieces of scallop inside the dumplings, not a puree. Add the scallops to the herbed butter mixture and stir well to combine. That’s your filling ready.
- To make the lemon dipping sauce simply combine second measure of olive oil with the lemon juice.
- Prepare a pastry brush and some water to moisten the edges of the dumpling wrappers. Working with one wrapper at a time, place a small teaspoon of the filling in the middle of the wrapper, moisten the edge with water, fold in half and press edges together to seal. Continue until all filling is used.
- Heat a frying pan with sesame and olive oil until hot. Add dumplings; you may need to work in two batches depending on your pan. Cook over a high heat until golden on one side, add the water (just enough to cover the base of the pan). Watch out for spitting! Quickly cover the pan with a lid to allow the dumplings to steam. When you hear the sound change back to more of a sizzle, remove the lid and allow the bottom of the dumplings to crisp up again.
- Remove from heat and serve immediately with lemon dipping sauce. This recipe serves 4-6 people.
Image: courtesy Whitianga Scallop Festival
Recipe: Lana Garland, Whitianga Scallop Festival