Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Brazilian-style Fish Soup by Ray McVinnie
Dressing
150g cherry tomatoes
4 large cloves garlic, peeled
4 tablespoons extra virgin olive oil
large pinch chilli flakes
½ cup roasted hazelnuts, skins rubbed off
1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a jar – drain well)
2 teaspoons red wine vinegar
Preheat the oven to 200°C
Place the tomatoes and garlic on a small roasting tray.
Add 1 tablespoon of the oil and rub all over the tomatoes and garlic.
Sprinkle the chilli flakes over everything and mix well.
Place in the oven for 10 minutes or until the tomatoes are collapsing and the garlic browned and soft.
Remove from the oven, cool and place everything in a food processor with the hazelnuts, capsicum, the remaining 3 tablespoons of the oil and the vinegar.
Blend to a coarse paste, taste and season with salt. Reserve.
Soup
6 tablespoons NZ extra virgin olive oil
1 medium sized onion, finely chopped
1 small carrot, diced 1cm
1 stick celery, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
large pinch chilli flakes
5cm piece fresh turmeric, peeled and finely chopped
400g can chopped tomatoes in juice
500ml Campbell’s chicken stock
12 live mussels, well scrubbed, beards removed
400g skinned, boned firm white fish fillets, cut into 10cm pieces
24 scallops
75ml Kara coconut cream
1 red chilli thinly sliced
coriander sprigs and lime halves for serving
Heat 4 tablespoons of the oil over moderate heat and add the onion, carrot, celery, garlic, ginger, chilli flakes and turmeric
Fry gently for 10 minutes or until the onion is soft.
Add the tomatoes and stock, mix well, bring to the boil and simmer 5 minutes.
Add the mussels and let them open, removing them as they do to a large bowl.
Let them cool and remove the shells and then pull the brown tongue and its white root from each mussel. Reserve.
Taste the broth, season with salt if necessary and keep at a low simmer.
Meanwhile, toss the fish and scallops with the remaining 2 tablespoons of oil and panfry over high until just cooked and browned.
Remove the fish and scallops to a large, warm serving bowl and add the mussels.
Bring the broth back to the boil.
Pour the broth over the fish and mussels.
Drizzle the coconut cream over everything
Sprinkle the chilli and coriander on top and serve with lime halves for squeezing.
Serve the dressing in a bowl on the side.
Each person puts a dollop of dressing on their soup before eating.
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice
250g Jasmine rice, well rinsed and drained
Place the rice into a saucepan and add enough water to come 1cm above the level of the rice.
Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cool completely and reserve.
Omelette
6 eggs, lightly beaten
1 clove garlic, finely chopped
1 red chilli, thinly sliced
20 scallops, thinly sliced
½ teaspoon salt
2 spring onions thinly sliced
3 tablespoons chopped coriander stalks
2 tablespoons vegetable oil
Put everything except the oil, into a bowl and mix well.
Heat the oil in a 24cm diameter frying pan over moderate heat.
Add the egg mixture.
Fry gently until browned on the bottom.
Turn over and fry until browned on the other side.
Invert the pan onto a clean chopping board, cool and slice 2cm.
Cool and reserve.
Fried Rice
3 tablespoons vegetable oil
3 large cloves garlic, finely chopped
4cm piece ginger, peeled and finely chopped
5cm long piece of lemongrass, bulbous white root end only
1 medium onion, diced 1 cm
1 small carrot, halved lengthways, halves thinly sliced
1 stick celery, thinly sliced
150g green beans, sliced 1 cm
1 small red capsicum, cored, seeded, thinly sliced
500g firm white, 2cm skinned boned, fish fillets, diced
1 cup thinly sliced iceberg lettuce
4 tablespoons each Japanese soy sauce and Thai fish sauce
small handful of coriander
150ml Thai sweet chilli sauce
Heat the oil in a wok or large frying pan over high heat.
It should be hot but not smoking.
Add the garlic, ginger, lemongrass, onion, carrot, celery, beans and capsicum.
Stir fry 4-5 minutes or until the vegetables are hot, just cooked but still crisp.
Add the fish, the reserved cooked rice, the lettuce and soy and fish sauces.
Stir fry 4-5 minutes until the rice is hot and the fish just cooked.
Serve the rice sprinkled with coriander sprigs with the omelette on top and the chilli sauce on the side.
Serves 4
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water
100ml extra virgin olive oil
5 cloves garlic, chopped
2x 400g cans Italian tomatoes in juice, mashed
Pinch of not chili flakes
1 tsp toasted coriander seeds
100ml white wine
100ml water
16 live mussels, well scrubbed and debearded
4x 150g boned fillets of white fish (skin on) such as snapper, John Dory
24 scallops
Salt and freshly ground black pepper
Coarsely chopped flat leafed parsley to serve.
Put the oil into a heatproof roasting dish or frying pan big enough to hold the fish side by side, over moderate heat. Add the garlic and fry for 20 seconds without browning. Add the tomatoes, chilli flakes and coriander seeds and mix well.
Allow the tomatoes to become very hot. Add the wine and let it bubble for 320 seconds then add water.
Place the mussels and fish in the dish side by side and adjust the heat so that the mixture is simmering. Simmer the mussels and fish in the mixture, basting them constantly for 5 minutes until the mussels are open and the fish just cooked through.
Add the scallops and cook 3-4 minutes.
Remove from the heat and either carefully lift the seafood out of the dish onto a warm serving platter and spoon the sauce over it.
Sprinkle with parsley.
Serves 4-6.
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
CONTACT US
Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
SCALLOP FESTIVAL
NEED HELP
FOLLOW US
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe.
30g butter
1 Tablespoon of very finely chopped onion.
1 heaped T flour
1 small bay leaf
150mils dry white wine
1/2 cup milk
1 tsp lemon zest
1/4 tsp salt and black pepper to taste
6 slices French bread – 3-4cm thick and lightly toasted
2 dozen fresh scallops
1/4 cup freshly made breadcrumbs
In saucepan, melt the butter over a gentle heat and add the chopped onion to cook for 2-3 minutes.
Stir in the flour and cook for 1-2 minutes until it bubbles, then add the bay leaf and white wine.
Allow the alcohol to ‘cook off’ by simmering for 2-3 minutes then add the milk, lemon zest, salt and pepper.
Cook, stirring consistently, for 5 minutes or until you can no longer taste ‘raw’ flour. It should have the consistency of thickened cream.
Add more milk if it is too thick.
Add the scallops and bring to a simmer until they are cooked through – about 5 minutes.
Spoon the mornay over warmed toasts, sprinkle with breadcrumbs and serve!
Makes 6
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
CONTACT US
Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
SCALLOP FESTIVAL
NEED HELP
FOLLOW US
Scallop Linguini by Brett McGregor
240ml white wine
3 sliced and diced shallots
Juice of 2 limes
2cm knob fresh grated ginger
30ml cream
1 tsp butter cut into small pieces
3/4 cup chopped seeded best quality tomatoes
2 tbsp coriander chopped
1/2 tsp salt 1/4 tsp pepper
1 1/2 cups hot cooked linguine
Cooking spray
350g fresh scallops
Combine first 4 ingredients in a medium fry pan, bring to a boil. Cook until reduced to 1/2 cup (about 5min). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to fry pan. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoon coriander, 1/4 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm.
Heat a large non-stick fry pan coasted with cooking spray over medium heat. Sprinkle scallops with 1/8 tsp salt. Arrange scallops in pan, cook 2 minutes on each side or until done. Add scallops tp pasta mixture, toss gently to combine.
Garnish with coriander.
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
CONTACT US
Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
SCALLOP FESTIVAL
NEED HELP
FOLLOW US
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic.
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
CONTACT US
Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
SCALLOP FESTIVAL
NEED HELP
FOLLOW US
Seared Scallops with Herb-Butter Pan Sauce
If you’re looking for a dish that’s as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable.
For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce:
3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
CONTACT US
Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
SCALLOP FESTIVAL
NEED HELP
FOLLOW US
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil
4 tablespoons lemon juice
2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks
1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant
Salt and freshly ground black pepper
900g Agria potatoes, peeled and diced 4cm
1 cup black olives
Finely diced peel of 1/2 preserved lemon or the zest of 1 fresh lemon
1 small red onion, finely chopped
2 handfuls baby salad greens
200g cherry tomatoes, halved
36 scallops
Seasoned flour for dusting the scallops
Olive oil for frying
Put the extra virgin olive oil, lemon juice, parsley, coriander and cumin seeds into a small bowl, mix well, taste and season. Reserve.
Boils the potatoes in plenty of well salted water until tender.
Remove from the heat, drain well and place in a large salad bowl or deep platter.
Add the olives, onion and the preserved lemon of fresh lemon zest.
Mix well and reserve while you fry the fish.
Dust the scallops lightly with flour and fry in hot olive oil until well browned. Do this in batches if necessary rather than crowding the pan.
Remove the scallops from the pan and drain on paper towels.
Add the scallops, salad greens and tomatoes to the warm potato mixture. pour the dressing on top.
Serves 4-6.
Brazilian-style Fish Soup by Ray McVinnie
Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...
Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....
Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...
Scallop Mornay Toasts by Nici Wickes
A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...
Scallop Linguini by Brett McGregor
240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...
Puffs filled with Minted Pea Puree & Scallops
A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: [email protected] Phone:...
Seared Scallops with Herb-Butter Pan Sauce
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and...
Spiced Scallops & Potato Salad by Ray McVinnie
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...
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Co-ordinator: Fiona Kettlewell
Email: [email protected]
Phone: +64 21 2995506
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