Name: Roast scallops, avocado purée and seaweed
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 - 8
Ingredients: 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

Roast scallops, avocado purée and seaweed

Australian Gourmet Traveller recipe for roast scallops, avocado purée and seaweed by Colin Fassnidge.

Serves 4 - 8

Prep

15M

Cook

10M

Total

25M

Ingredients

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

Main

1.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.

2.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.

3.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.