Silver Spoon Scallops with Japanese Salad and Wasabi Lime…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Recipe and image from Eat In by Anna Gare, published by Murdoch Books $39.99. Photographer Ian Wallace.
Preheat the oven to 180°C (350°F/Gas 4).
Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until the onion is translucent.
Add the beef and spices and cook, breaking up the meat with the back of a wooden spoon, for 10 minutes, or until the meat is lightly browned.
Stir in the tomatoes and beans and season with salt and pepper.
Reduce the heat to low and simmer for 20 minutes, or until the mixture reaches a thick sauce consistency.
Pour the sauce into a shallow 3.5 litre (122 fl oz/14 cup) capacity baking dish, cover with the corn chips and scatter over the cheese.
Bake for 15 minutes, or until the cheese is melted and golden.
Serve with sour cream, smashed avocado dip and some coriander leaves scattered on top.
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
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