Seared Queensland Scallops

Seared Queensland Scallops


24 Hervey Bay scallops (roe removed)

Smoked tomato beurre blanc:

100g smoked tomatoes
100g semi-dried tomatoes
1 tsp smoked paprika
200mL oil
2 golden shallots
1 stick lemongrass
1/4 fennel bulb
Sprig thyme
100mL white wine
100mL fish stock
1 Tbs white wine vinegar
150g diced butter
50mL pre cream
juice of 1/2 lemon

Angel hair pasta:

150g plain flour
2 egg yolks
1 whole egg
1 tsp olive oil
2 tsp water

Smoked tomato salsa:

1 diced Roma tomato
50g semi-dried tomatoes
25g smoked tomatoes


For pasta dough:

Add all dry ingredients into food processor, then add eggs and oil. Process and slowly add water until a breadcrumb effect is obtained.

Knead and wrap in cling film for a minimum of 30 minutes.

To prepare beurre blanc:

Place smoked tomatoes, semi-dried tomatoes, paprika and oil into a blender and process until a fine purée is attained.

Pour purée into fine muslin cloth and let hang for a minimum of 60 minutes while saving excess oil. Set purée aside.

Sweat lemongrass, thyme, shallots and fennel in a knob of butter. Then add white wine, fish stock and white wine vinegar and reduce by 2/3. Add cream and bring to the boil. Add cold butter incrementally while constantly whisking.

Mix in 2 tablespoons of smoked tomato puree. Season with lemon juice, salt and pepper.

Pass sauce through a fine strainer and sit aside to keep warm

For sals:

Dice Roma tomato, semi-dried tomato and smoked tomato. Fold in excess oil saved from making the puree.

For final preparation of past:

Roll through pasta machine at number 4. fold and reroll pasta dough to number 6. Add angel hair attachment and roll through, let pasta hang for a minimum of 10 minutes to dry.

Quick note:

When cooking scallops, use a hot pan and sear only one side for approx 20-25 seconds.

Turn over and seal quickly.

Remove from pan allowing flesh to be medium rare.

More Recipes

Prawn Salad With Papaya Thai Style

Make the dressing the day before and you're set to go...

Fish Soup with Couscous and Bruschetta

Influenced by Arabic culture, this dish is often featured alongside meat braises and casseroles.

Similar Recipes