Wonderfully Warm Scallops - Scallops Recipes
I AM still amazed at the quality and abundance of the river and ocean products that our fair country provides us with, and of course I particularly enjoy providing my customers with the very best of 'down south' seafood.
I enjoy the contact that I have with professional fishers and most I know take great pride in their catch, always seeking the best way to maintain freshness and quality of their product.
This concern enables chefs and cooks to deliver healthy seafood at optimum freshness and the liaison between fisher and chef continues to increase.
Fishers supply a hungry and ever growing market with excellent product which enables the chef the chance to educate diners and turn them on to new and interesting ways of preparation, techniques and method.
My philosophy toward seafood is very simple:
- Support and purchase Australian products;
- Use fresh as much as possible;
- Cook foods lightly and simply;
- Use plenty of garlic, onion, chilli, ginger and fresh herbs; and
- Let the ingredients speak for themselves.
Scallops, like most seafood, need gentle and light cooking techniques. Because of their delicate and exquisite length of taste, scallops stand alone in the flavour stakes. They need little addition of other ingredients although I like to use extenders', like pasta and rice.
Fresh scallops lightly crumbed or dusted with spices and pan fried until light brown are heaven with just a squirt of lime or lemon.
When buying scallops, look for flesh that is moist looking, not dry, with clean white colour. Fresh scallops, roe on, in the shell are just the best. Scallops freeze exceptionally well and lose little in the defrost.
Cooking tips
Scallops need little or no added salt and should be very slightly under cooked.
With my recipes I should point out that the measurements are approximate and can be changed and adapted to suit your own taste.
If you are a garlic, ginger or chilli fiend, add more. Likewise, use liberally, healthy picked fresh herbs like parsley, chives, coriander and lemon grass.
Wine
Scallops go perfectly with a crisp fruity white wine like a semillon, sauvignon blanc or lightly wooded chardonnay.
Cooking terms
Al Dente - Slightly under-cooked,slightly chewy.
Deglaze - To heat stock and wine together with the sediment left in the pan, so that reduced sauce is left.
Two Minute Scallops
(Serves Four)
24 good-sized scallops
A splash of white wine, about 50 ml
1 tablespoon olive oil
1 tablespoon marmalade (orange, grapefruit or quince is perfect)
Method
Heat oil in saute pan, medium to high heat. Sear scallops, 15 seconds either side, remove from pan and keep on warm plate.
Add wine and deglaze pan for 10 seconds then add marmalade and swirl around until sauce begins to boil.
Pour over scallops, garnish with a sprinkle of fresh herbs like chives, coriander and tarragon.
Pasta Scallops
(Serves Four)
24 scallops
1 medium sized onion, diced finely
1 packet spinach fettuccine (or pasta of your choice, fresh is really good)
4 roast capsicum cut into 5-cm strips
2 tablespoon balsamic vinegar
1 tablespoon olive oil
A splash of white wine (50 ml)
dill
Method
Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate.
Deglaze pan with splash of white wine.
Sweat chopped onion in wine, continually moving onion around the pan for 1 minute then add capsicum*.
Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.
* To roast capsicum - Brush all over lightly with olive oil, put into a roasting tray in hot oven, 200 deg C, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly, then peel off skins and slice.
Garlic Scallops
(Serves Four to Six)
500 g scallop flesh
1 medium sized onion, diced finely
4 to 6 cloves of garlic finely chopped or crushed
1 tablespoon olive oil
100 ml pouring cream
4 spring onions sliced Chinese style (on an angle)
a splash of white wine (50 ml)
1 tablespoon finely chopped chives or parsley
Method
Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add scallops, lightly cook on one side for 20 seconds. Continue to rum and cook for another 20 seconds and then remove from pan.
On medium to high heat, add the splash of white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating' consistency.
Add scallops, spring onions and gently toss in sauce for about 1 minute, Place scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley.
Note: This lovely dish can be enlarged by the addition of Prawns and most fillets of fish.
Scallop Stir Fry
(Serves Four)
500 g scallop flesh
1 tablespoon olive oil and 3 to 4 drops sesame oil
2 cloves crushed garlic
1 teaspoon fresh ginger, finely chopped
Medium sized onion, finely sliced
1 small red capsicum, sliced
1 small green capsicum, sliced
1 fresh chilli or a teaspoon of chilli sauce
50 g bean sprout shoots
200 g broccoli in small florets
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 1/2 cup of water, thickened with 2 teaspoons of cornflour
4 spring onions sliced Chinese style (on an angle)
20 coriander leaves (optional)
Method
Heat oils in wok or frying pan, add onions, garlic and ginger and stir fry over medium heat for 30 seconds. Add capsicum, broccoli, and spring onions, stir frying a further 2 minutes on high heat.
Add scallops, sauces, stir fry for 1 minute, tossing, then add cornflour water until mixture thickens.
Toss in coriander leaves and serve with boiled rice.
Salad of Scallops on Bitter Greens with Strawberries
(Serves Four to Six)
500 g scallops
3 tablespoon of liver oil
Salad greens - enough lambs tongue, iceberg, rocket, mizuna, chicory or yellow section of curly endive leaves to make a mound and cover the base of 6 entree plates (use any leafy mixture you fancy).
1 granny smith apple, unpeeled, in very small cubes or sfices (squeeze a lemon over to prevent browning)
About 20 smallish strawberries washed and halved
Vinaigrette
12 tablespoons olive oil
3 tablespoons raspberry vinegar
salt and pepper
2 tablespoons chopped chives (finely cut)
Method
Place scallops in a bowl with the oil and marinade 1 hour.
Divide greens amongst the plates - set fruit aside.
Shake vinaigrette ingredients together in a jar.
Add olive oil to a heavy based wok or fry pan and on medium to high heat, quickly toss-fry scallops until seared very light brown, about 30 seconds but don't crowd them or they will stew.
Spoon scallops over salad greens, scatter strawberries and apple cubes all over, shake vinaigrette and drizzle.
Sprinkle with chives and serve immediately.
Note: Other berries, such as raspberries, can be used when in season.
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