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Ginger
Scallops & Vegetables
Soused
Mussels
Oysters
Baked with Garlic Pine Nut Butter
Scallop
Stir Fry
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Ginger
Scallops & Vegetables (Serves 2) |
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Ingredients: |
Method: |
1
tablespoon peanut oil
2 teaspoons minced fresh ginger root
1 clove minced garlic
1-1/2 cups whole fresh snow pea pods.
1 cup carrot, thinly sliced (1 large)
1 tablespoon light soy sauce
2 teaspoons cornflour
1/8 teaspoon salt
500 grams fresh sea scallops
1/4 cup sliced shallots
2 cups cooked rice. |
Start
cooking rice. Heat oil in wok over
medium-high heat and add ginger and garlic. Stir-fry 30
seconds. Add snow peas and carrots, stir-fry a couple of
minutes. Remove vegetables from wok, set aside and keep warm.
Add remaining broth and scallops to wok.
Cook over medium-high heat about 3 minutes, or until scallops
are done, stirring constantly. Combine soy sauce, salt and
cornflour, stir well and add to the wok.
Add shallots and cook 1 minute, stirring
constantly. Serve over hot rice.
Serves 2 healthy appetites or 4 puny ones! |
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Soused
Mussels |
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Ingredients: |
Method: |
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Mussels
White Wine Vinegar
Dry White wine or Sherry
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Steam open mussels by the method
known as "moules mariniere" This involves quickly steaming
open the shells in a wide based covered pan with approx. 2.5cm
water. Reserve the cooking liquid and remove mussels from the
shells. Pack the mussels into a screw-top jar and add
reserved cooking liquid to half fill the jar. Add white wine
vinegar to another quarter of the jar and the final quarter
with a dry white wine or sherry. Seal the jar and place in
the refrigerator. |
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Oysters
Baked with Garlic Pine Nut Butter |
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Ingredients: |
Method: |
1/4 cup Pine nuts
3 Garlic cloves; peeled
2 Shallots; peeled
2 tb Parsley, fresh; chopped
2 tb Chives, fresh; chopped
2 tb Juice, lemon
1 tb Brandy
1 ts Pepper, black
3/4 cup Butter; room temperature
18 Oysters; in shells, scrubbed
Rock salt
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Scatter pine nuts in a pie plate
and bake in a 180ºC oven until golden, 4-6 minutes. Pour
toasted nuts into a food processor along with the garlic,
shallots, parsley, chives, lemon juice, brandy and pepper;
whirl until finely chopped. Slowly add the butter and pulse
until just blended; bits of all the ingredients should still
be visible. Shuck oysters and discard top shells. Nestle
oysters, in their bottom shells, in a 1/2 inch layer of rock
salt in a baking pan or shallow oven-proof dish. Spoon about 1
teaspoon butter on top of each oyster (freeze leftover butter)
Bake oysters in a 180ºC oven until they become firm and butter
melts, 8-10 minutes. |
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Scallop
Stir Fry |
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Ingredients: |
Method: |
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½ kg Tasmanian Scallops
1½ Cups Brocolli Flowerettes
3 cups finely chopped Buk Choy
1 cup mushrooms, sliced
1 cup onions, thinly sliced
2 cups Snow Peas, trimed
2 tablespoons finely chopped coriander
2 cloves garlic, crushed
2 teaspoons ground star anise
1/2 cup chicken stock
3 tablespoons Soy Sauce
3 tablespoons cold water
1/4 cup rice wine vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil |
Heat oil in a wok or frypan. Add
crushed garlic, cook, stiring for 1 minute. Add star anise
and onions and cook for further 2 minutes. Add Tasmanian
Scallops and stir fry quickly until scallops are seared and
sealed on all sides. Add the remaining vegetables, stir fry
for 2 minutes. Pour over cold water and steam for further 1
minute. Mix chicken
stock, soy sauce, rice wine vinegar and cornflour together
until combined. Pour over vegetables, stirring until
vegetables are coated and sauce boils and thickens.
Serve with plain steamed or
boiled rice. |
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