SCALLOPS

Scallop Soup

Ingredients:  Serves 6-8

• 1 Kg Scallops – Cleaned, Roe off
• 1 carrot – finely chopped
• 1 onion – finely chopped
• 6 sprigs parsley – chopped
• ¼ bunch shallots
• 12 green peppercorns
• Salt
• 1 ½ litres fish stock
• ½ liter white wine
• 600ml cream
• 1sprig Lemon Thyme
• 18 Whole Scallops
• Handful of peas and Button Mushrooms

• Method:

• Sweat onions, carrots, shallots, parsley and fresh herbs in some butter.
• Add the 1 kg of scallops and sweat a further 5 minutes.
• Add wine and fish stock and simmer for about 15-20 minutes. Strain, remove the scallops, discard but retain all other ingredients.
• Reduce cream by half and add to the soup.
• To serve, place the scallops, 3 per person, green peas and mushrooms in the soup and bring to near boil.

Creamy Garlic Scallops

Ingredients:  Serves 4

• 24 scallops – meat only
• 2 Shallots - Chopped
• 2 cloves garlic - Crushed
• 1 Teaspoon Dijon Mustard
• ½ Cup Cream
• 1 Tablespoon Chopped Parsley
• Butter

Method:

• Fry Shallots and garlic in butter on low heat until aromatic.
• Add scallops and sauté for 2 minutes, turning and basting scallops half way.
• Add Dijon mustard and cream to saucepan and cook enough to warm the cream, combining ingredients thoroughly.
• Serve 6 scallops to each bowl, sprinkled in chopped parsley.