Roast scallops, avocado purée and seaweed

AT A GLANCE

  • Serves 4 - 8 people

"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."

  • 2½ tbsp olive oil
  • 16 seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note)
  • 20 gm piece horseradish, finely grated
  • Finely grated rind of 1 lemon
  •  
  • Pickled seaweed
  • 200 ml white wine vinegar
  • 100 gm caster sugar
  • ½ cinnamon quill
  • 1 star anise
  • 2 black peppercorns
  • 50 gm dried wakame (see note)
  •  
  • Avocado purée
  • 3 avocados
  • 50 ml buttermilk
  • Juice of 1 lemon
  • Pinch each of smoked paprika and cayenne pepper
  • 1 tsp finely grated lemon rind
01   For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
02   For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
03   Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.
Note Freshly shucked scallops can be ordered from a good fishmonger. Dried wakame is available from Asian grocers. 

Topics:

SNACK, SEAFOOD, CINNAMON, SCALLOPS, DRINK SUGGESTION, AVOCADOS, WAKAME, STAR ANISE, SPRING, HORSERADISH, BUTTERMILK, CHEFS' RECIPES, LEMONS

Recipe:

COLIN FASSNIDGE

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , COLIN FASSNIDGE

Drinking Suggestion:

2007 TYRRELL’S “BELFORD” SEMILLON. , suggested by OLIVER TUCKER

FEATURED IN

Nov 2013

Nov 2013

View Full Site