Rated 5 out of 5 based on 7 votes
- 12 x qld scallops (no roe)
- 8 x strips of prosciutto
- 1/2 kg frozen baby peas
- 1/2 L chicken stock
- 1 x piece crushed garlic
- 1 x jar salmon roe
- 1 x small bunch chives
- 1 pinch murray river salt flakes
- 1 pinch freshly cracked black pepper
- 1 x splash grapeseed oil
- 50 g western star unsalted butter
1. Pre-heat oven to 170 degrees
2. Bring chicken stock to the boil and add crushed garlic, peas and cook until tender.
3. On a lined baking tray, lay out the pieces of prosciutto and cook for approx 10 mins until crispy.
4. Finely dice chives and keep aside for garnish.
5. Remove peas from stock and add into a blender with a couple of tablespoons of stock, salt and pepper and blitz for a couple of seconds so the pea’s aren’t completely pureed.
6. In a hot pan, add butter and a splash of grapeseed oil (so butter doesn’t brown or burn) and sear scallops on one side for approx 1 minute and approx 30 seconds other side.
7. On a plate, spoon out a couple of tablespoons of pea puree. Place the prosciutto, scallops, salmon roe on top finishing it with a garnish of chives.
This entrée serves 4 but could easily be adapted to a canapé. It’s a beautiful textural dish from the sweet mush of the peas, to the crunch of the prosciutto and the popping of the salmon roe in your mouth. It definitely goes well with a nice glass of chilled white wine!!
TIP 1: For best results, sear the scallops in 2 batches using 2 x pans so you don’t reduce the temperature of the pan and reduce the sear marks.
TIP 2: For those who like a little more acidity, feel free to squeeze a few drops of fresh lemon juice on each scallop and perhaps use the butter from the scallops to use as a little sauce prior to placing the salmon roe on top of the scallop.
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Just delicious!! Loved the crunch of the prosciutto.
Scallops are my weakness! Looks wonderful….
Can’t wait to try this recipe this week! Mouth is watering just looking at this….