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Cos Lettuce Cups with Bugs and Scallops
Recipe by Emma Dean
- Steps
- Ingredients
Steps
- Heat 2 tablespoons of the oil in a frying pan over medium heat. Gently fry chilli and spring onions for 3 minutes or until softened. Add orange juice and simmer for 2 minutes or until juice has evaporated. Transfer to a bowl and set aside until needed.
- Heat remaining 2 tablespoons of oil in pan over high heat. Cook bugs in the shell for 5 minutes or until cooked. Set aside.
- Season scallops with salt and add to pan. Cook for about 1 minute each side until just cooked through. Remove from pan and thinly slice.
- When bugs are cool enough to handle, remove tail meat and roughly chop. Place into bowl with chilli mixture, together with any juices, rambutans and coriander. Season to taste with salt and toss to combine.
- To serve, divide bug salad between lettuce leaves, arrange sliced scallops on top, and sprinkle with coconut to garnish.
