Roast scallops, avocado purée and seaweed


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

You'll need

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

Method

  • 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. 

At A Glance

  • Serves 4 - 8 people
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At A Glance

  • Serves 4 - 8 people

Drink Suggestion

2007 Tyrrell’s “Belford” Semillon.

Featured in

Nov 2013

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