500 g fresh scallops (frozen ones defrosted are ok as well)
3 tbsp oil
knob of butter
2 cloves of garlic crushed
1 punnet cherry tomatoes
1 cup of vegetable or chicken stock
2 handfuls of spinach (chopped if large)
1 lemon
Hot cooked spaghetti
1 tbsp olive oil
knob of butter
100 g streaky bacon, finely chopped
1/2 c fresh breadcrumbs
1 clove garlic, crushed
1/4 c chopped parsley
pinch of chilli flakes
finely grated zest of 1 lemon
Heat oil and butter in frying pan, cook bacon until crisp
Add breadcrumbs, garlic, parsley and chilli, stir until breadcrumbs are crisp
Stir in lemon zest and season. Set aside
Heat frying pan with oil, butter and garlic.
Season scallops and cook for 1-2 ins each side, remove from pan and keep warm
Add tomatoes and stock to pan and cook over high heat until tomatoes start to burst
Add spinach, squeeze of lemon juice and cook until just starting to wilt.
Season, add cooked drained pasta, half of bacon crumbs and scallops and combine
Serve in large serving bowl and sprinkle with remaining crumbs
12 scallops
6 strips of bacon
1/2 cup maple syrup
1/4 cup soy sauce
2 tsp Dijon mustard
toothpicks
Heat oven to 190 degrees C
Mix maple syrup, soy sauce and mustard
Add scallops and marinate for at least an hour, longer if possible
On a baking tray, cover with tinfoil, then baking paper
Lay bacon without overlapping, bake for 5 minutes, use paper towels and blot all liquid away
Cut bacon in half, wrap scallops in bacon and secure with a toothpick
Bake in oven for 15 mins
1 tomato, finely diced
1/4 red onion, finely diced
6 chives, finely diced
1/2 yellow pepper, finely diced
2 tomatoes, seeded and cut into very thin wedges (strips)
balsamic reduction glaze
16 scallops, roe on
cracked pepper and flaky sea salt
olive oil
200g haloumi cheese - cut into thin slices
Combine salad ingredients and set aside
Season scallops with a little cracked pepper, sea salt and splash with a little olive oil, set aside
Heat a pan to medium heat, and add scallops, sear for 2 minutes and then turn. Sear for a further 2 minutes, remove from heat (they will continue to cook once removed from heat)
Place 4 scallops on top of each slice of haloumi, garnish with micro salad around the haloumi and scallops. Place the tomato wedges and drops of the balsamic glaze
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
1/2 cup white wine
2 cups of arborio rice
1.5 litres hot chicken stock
Zest of 1 small lemon
Finely chopped parsley
Melt half the butter in pan on medium heat.
Add the onion and garlic, stirring occasionally for 4-5 minutes until translucent.
Add the wine and cook for 2 minutes.
Add the rice and cook, stirring frequently for 2 minutes
Add the stock, 1 cup at a time, adding more only once each addition has been absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice absorbed or until rice is al dente.
Add the remaining butter and lemon zest, stir until combined.
Add the prawns, scallops. Serve in bowls, top with fish fillet and garnish with parsley and cracked pepper.
Serves 4
24 large fresh scallops
2 tbsp vegetable oil
1/3 cup white miso
3 tbsp each mirin and sake
2 tbsp caster sugar
1 clove garlic, crushed
1/2 tsp togarshi
2 tbsp olive oil
1 tbsp lemon juice
finely grated lemon juice
finely grated zest 1 lemon
1 spring onion, finely chopped
Place all ingredients in a small saucepan and whisk over a low heat until smooth
Bring to boil then simmer for 2 mins
Cool completely
Put the scallops in a shallow dish and add half the dressing, turning gently to coat well. Reserve the remaining dressing
Thread the scallops onto skewers
Heat a little oil in a saute pan and when hot, add the skewers
Cook for 1 minute each side or until just cooked through
Place the scallop skewers on a serving plate
Whisk the oil and lemon juice into the remaining dressing then stir in the lemon zest and spring onion
Spoon over the scallops and serve immediately
Makes 12 skewers