This week Sam and I are mixing it up a little, he’s done a sweet recipe (and a fantastic video!) and I have used oh so good Tasmanian scallops as my ingredient.
Unlike Sam I am not a fisherman, or for that matter a diver of scallops - umm not at all, so I sourced mine from Mures at the docks. Sometimes I forget how easy it is to drop in and pick up something fresh and seasonal, plus you do get such a beautiful view of the mountain with the boats. I kinda like Hobart in that way.
Anyway I realise this recipe is a little retro 80’s, but I am a child of the 80’s and you can’t deny that creamy gratinated scallops are pretty darn tasty. I think this would make a good easy supper in winter when you don’t feel like cooking/eating a large meal. Otherwise it would work as an entrée for 4-6. You can serve your scallops in shells if you have them or little ramekin dishes. Ingredients 4 tablespoons butter 60grams of very finely sliced mushrooms 125 ml dry white wine bay leaf a few sprigs of fresh thyme (remove any woody parts) half a small onion very finely diced 300grams scallops 250ml cream generous pinch of sea salt and freshly ground black pepper ½ cup of breadcrumbs grated cheese (I used the Ashgrove crumbly chedder) some chopped fresh parsley lemon wedges to serve
Method 1. Melt the butter in a saucepan then add the onion and mushroom, salt and pepper. Cook until the onion is translucent, just a minute or two. 2. Add the white wine, thyme and bay leaf and cook on a medium/high heat until it has reduced by half. Add the scallops and simmer poaching for two minutes. Add the cream and warm it without boiling. 3. Place your scallop mixture in the shells or ramekins and sprinkle with fresh chopped parsley, breadcrumbs and some grated cheese. Place under a hot grill, keeping an eye on them until they are golden brown and nice and oozy. 4. Serve with a wedge of lemon and probably a glass of that dry white wine.