Scallops with black bean vinaigrette

Based on a recipe in "The food of Australia"

16 scallops
olive oil
salt and black pepper to taste


Vinaigrette
50 g of lee kum kee (black bean and garlic) sauce
50 g shallots finely chopped
30 g of ginger finely chopped
1/2 clove of garlic finely chopped
100ml of extra virgin olive oil
60 ml of rice wine vinegar
1 and 1/2 tablespoons of mirrin
1/2 tablespoon of light soy sauce

Combine all the vinaigrette ingredients together in a screw top jar and shake.
Clean and dry the scallop, smear a non stick frying pan with olive oil and heat. Sear the scallops on both sides, taking care not to over cook them.

Put scallops on plate and spoon over a little of the vinaigrette and serve

Rice and Beans

Rice and beans with fish

You may remember I mentioned a local recipe that I found when walking through South America so I thought I would pass it on.

Although I thought it would be tasty, I found it quite bland. Great for kids, although feedback from AJR indicates that he thought the beans tasted like asparagus and he would not eat the beans.

Bean and tomato soup

WooHoo I have a camera again - MonashMob for more on that later.

Here is our tea tonight:
1 can tomatoes


1 can cannellini beans
500 ml vegeta vegetable stock
1 garlic finely chopped

1 red onion sliced

1 bunch of fennel leaves finely chopped

Sweat the onions and garlic, add the stock, canned tomatoes, cannellini beans and cook until thickened and reduced. Add the fennel and whiz or blend.

Serve with toast.