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30
SCALLOPS WITH HERB LIME BUTTER
Serves 2
8 scallops, on half shell
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped green onions
Salt and freshly ground pepper (optional)
1oz (30g) butter
2 slices lime, cut into quarters
1. Clean scallops and return to half shell.
2. Mix together dill, parsley and green
shallots, sprinkle over onions, season
to taste.
3. Place a dot of butter and lime quarter
onto the scallops.
4. Fill water reservoir to MAX level and
insert the drip tray.
5. Divide prepared scallops equally into
steamer baskets (–) and (=). Place
steamer baskets onto steamer and
cover with lid.
6. Set steaming timer 4 minutes or until
scallops are cooked. Do not overcook
as scallops will toughen.
7. Remove scallops when cooked and
serve immediately.
NOTE:
When steaming for a longer time,
ensure the water reservoir is filled to the
maximum MAX level on the water window
before operation commences. During
the longer cooking time ensure the water
does not fall below the minimum MIN
level. However, do not refill to the MAX
level during operation. Allow the water to
reach the MIN level then add extra water
to align with the TOP-UP level on the water
window. Do not refill past the TOP-UP line
when the food steamer is in operation.
WHOLE SNAPPER WITH SALSA VERDE
Serves 2
1lb (500g) whole snapper,
cleaned and scaled
1 lemon, quartered
Salsa Verde:
2 tablespoons green onions, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon chopped capers
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
2 tablespoon light olive oil
Salt and freshly ground pepper (optional)
1. Fill water reservoir to MAX level, insert
the drip tray then place steamer
basket (–) on top.
2. Place lemon quarters inside fish. Place
fish into steamer basket and cover
with lid.
3. Set steaming timer to 14 minutes.
Adjust for shorter or longer cooking
time as required.
4. For the Salsa Verde, combine all
ingredients in a small bowl, mix well.
5. Remove the fish when cooked and
place onto a serving platter.
Serve fish immediately, drizzled with
Salsa Verde.
RECIPES