Shady Patches Farm
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Shady Patches Scallops

Preparation Time: 30 mins
Cooking Time: 10 mins
Easy
Makes: 10-12 Scallops
This recipe involves a little known cut of meat, almost exclusively obtainable from Shady Patches Farm. One of Andre’s favourites, Shady Mountain Scallops are a quick and easy hors douvre, rated a 7/10 by our 13 year old, and great as a conversation starter at any dinner party.

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Ingredients:

Two pork testicles
Medium Pot of boiling water
Bowl of iced water

Crumbs of your choice (here we used potato flakes, salt and cracked pepper)
Oil/ lard for frying 
​Andre's Quick Tips​Always save your bacon lard for cooking - we keep ours in  a ceramic pot by the stove
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Bring approximately 2/3 of a medium saucepan of water to a rolling boil. Drop in the testicles, leave for approximately 40 seconds, stirring gently. Remove with a slotted spoon and place in iced water to cool for approximately 1 minute to stop the cooking process.
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Gently slice through the skin along one edge of the testicle, and peel back with fingers, or a knife if tough. Peel back with a stretching motion with the fingers, working your way around the testicle until the flesh pulls free. Discard skin.
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Slice into medallions, roll in crumbs, and fry in medium hot pan until golden brown. We used bacon lard, which is a staple in our kitchen, and adds it’s very own special flavour to the finished scallops.
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Serve with lettuce and dipping sauce of your choice.
​We used hot chilli. Enjoy.
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Phone: 0408 769 657 or 0438 439 879
Nanango
Queensland, Australia

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  • Home
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