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Preparation Time: 30 mins
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Cooking Time: 10 mins
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Easy
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Makes: 10-12 Scallops
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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 TipsAlways 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.
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. |
