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Celebrate Christmas in July with Australian Bay scallops

Australian Bay Scallops & Parsnip Puree

For the love of shellfish! They’re a bit of a treat but utterly worth indulging in! Here is our Australian Bay scallops and parsnip puree recipe as an elegant starter for your Christmas in July celebrations.

By Head Chef – Oswin Ribeiro

Serves: 6
Class: Entrée

Ingredients

  • 12 x Australian Bay scallops
  • 100g plain flour
  • 100g butter – for the scallops
  • 1 x lemon
  • 6 x parsnips
  • 4 garlic cloves
  • 200ml double cream
  • 300ml milk
  • 30g Unsalted butter – for the parsnip puree
  • Salt
  • 3g Lemon Myrtle

Method – Parsnip Puree

  • Melt unsalted butter in pot, over medium heat, add the lemon myrtle and parsnips (peeled and dices into 1cm ).
  • Add the cream and milk, reduce heat, cover with a greaseproof paper and allow to slowly simmer.
  • Once liquid has reduced by half (approx. 15-20 minutes of cooking), remove from heat and blend the mixture.
  • Season and keep aside to use with the scallops.

Tip from the Chef

If you’re planning to cut down on prep time, peel and dice your parsnips ahead of time. Place diced parsnips in a container of cold water, keeping them submerged, in the refrigerator to prevent them from turning brown. They can be stored up to a day in advance.

Method – Australian Bay scallops

  • Melt butter in a skillet over medium heat. Once the butter froths, dust the scallops in flour and add to the skillet.
  • Cook for 40 seconds on each side making sure both sides are caramelised.
  • Zest half a lemon and squeeze the lemon juice over the scallops.
  • Remove scallops from the skillet and serve.

Plating

  • Place three cleaned scallop shells on a plate.
  • Spoon warm puree on each shell.
  • Place each scallop on the puree
  • Spoon a little bit of the pan juices over the scallops.
  • Garnish with fine chiffonade of peppers, green’s or micro herbs.
  • Finish the plate with grated lemon zest or Parmesan crisps.

Tip from the chef:

its important to Rinse scallops, pat them dry with paper towels and dust them in flour before cooking. If scallops have too much moisture on the outside, they won’t caramelise properly.