For mayonnaise:

1

tsp

Dijon mustard

½

cup

olive oil

1

egg yolk

1

Tbs

raspberry vinegar

½

cup

fresh chives; chopped

For scallops:

12

scallops; on the shell

1

cup

coriander leaves

1

Tbs

soy sauce

1

tsp

honey

1

clove

garlic; peeled and chopped

2

cm

piece ginger; peeled and chopped

1

pinch

salt; to taste

1

pinch

freshly ground black pepper

½

cup

macadamia nut oil

To prepare the scallops:

1

Cut the scallops from their shells and place in a non-corrosive bowl. Scrub the shells and reserve for serving. Process the remaining ingredients in a food processor until a fine paste forms. Toss the scallops in the mixture to coat cover and refrigerate for 1-2 hours.

To make the mayonnaise:

1

Place the egg yolk, mustard and raspberry vinegar in a food processor and process until well mixed. Combine the oils and, with the motor running, gradually add the oil in a thin stream and process until well mixed.

2

Combine the 2 oils and, with the motor running, gradually add the oil in a thin stream and process until the mayonnaise is thick. Stir through the chives, cover and refrigerate until needed.

To cook the scallops:

1

Pan-fry or grill the scallops until slightly underdone, about 1 hour before serving, and set aside to cool. Do not overcook the scallops as they will become tough and rubbery.

To serve:

1

Return the scallops to their shells. The macadamia mayonnaise may be served on the side or you may place a small spoonful on each scallop and serve at once.