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
¼ fennel bulb
sprig thyme
100ml white wine
100ml fish stock
1 tbsp white wine vinegar
150g diced butter
50ml pre cream
juice of ½ 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 whilst 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 whilst constantly whisking
Mix in 2 tbsp of smoked tomato puree
Season with lemon juice, salt and pepper
Pass sauce through a fine strainer and sit aside to keep warm

For salsa, dice roma tomato, semi-dried tomato and smoked tomato
Fold in excess oil saved from making the puree

For final preparation of pasta, 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 approx medium rare

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