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.

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