This is a delightful recipe – one of my favourites. The betel leaf, a friend of the pepper plants is a good source of calcium and vitamin C and is often used to complement traditional medicine. The betel leaf is a perfect size to use as the base for small morsels of seafood or fill the leaves with spicy lamb mince and secure with a toothpick. These are perfect ideas for serving your guests finger food, canapés or tapas; or as a delightful, taste explosion of an entree at your dinner party.
Makes about 1 cup
For the Sambal, place the coconut in a bowl, cover with boiling water and set aside for 20 minutes. Drain, place in small food processor, add the fish sauce, lime juice, coriander, chilli and sugar and pulse until finely chopped.
For the scallops, in a spice grinder combine the pink pepper, white pepper and salt and grind until fine. Heat a pan over moderate temperature, drizzle a little oil onto the scallops and place the scallops into the pan cooking the scallops on one side for about two minutes – depending on the thickness. Season the scallops with some of the salt and pepper mix and cook on the seasoned side for a minute or two until the scallops are slightly opaque.
To serve, place three betel leaves onto a plate, top with the Sambal then one of the scallops; serve with a slice of fresh lime.
