Pink Pepper Crusted Scallops - Chef Dominique Rizzo

Pink Pepper Crusted Scallops, Coconut Sambal Betel Leaves

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.



Prep 25 min Cook 5 min