SCALLOPS WITH CORIANDER PESTO

~3 king oyster mushrooms, sliced in to 1cm thick rounds.
2 teaspoons brown sugar
2 teaspoons fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
1/3 cup roasted macadamia nuts plus extra for sprinkling on finished dish
1 birds’ eye chilli, chopped finely
2 teaspoons grated ginger
1/4 cup mint leaves, chopped
3/4 cup coriander, chopped
1 lebanese cucumber, thinly sliced
65g (1 cup) bean sprout shoots, trimmed
1 small red capsicum, deseeded and cutinto strips
3 green shallots, trimmed and thinly sliced diagonally

1. Cook sliced mushroom in a combination of half butter and oil over medium heat.

2. Turn once browned on one side and cook on other side.

3. Place brown sugar, fish sauce, lime juice, olive oil, macadamias, chilli, ginger, mint and coriander in a blender and blend until smooth.

4. Combine all other ingredients except for the spare macadamias together in a bowl.

5. When the mushrooms are cooked, ready your platter or individual servers or scallop shells if you already have them and are cool with that. I have about 20 that I’ve had for over ten years.

6. Spoon the salad mix on to the scallop shells, top with a scallop, then the dressing and finally sprinkle some macadamias over the top.