Plump, fresh, local scallops are a sweet sensation and really come into their own at this time of year. They’re even better with butter, be it atop buttery puff pastry or with a herby butter on the half shell. Here’s 2 amazing scallop recipes.
SCALLOP TART
- 1 x 375g pack all-butter puff pastry
- ½ cauliflower, stems removed, cut into small florets
- 2 tablespoons olive oil
- 500g small scallops (see tips)
- 1 egg
- 50g butter
- 1 clove garlic, finely chopped
- ½ cup (125ml) white wine
- 200g creme fraiche
- ¼ cup chopped chives
Defrost pastry to packet instructions (keep it cold). Line 2 baking trays with baking paper. Toss cauliflower florets with half the olive oil and salt and pepper to taste; place on baking tray in a cold oven. Crank oven to 220C (200C fan).
Dry scallops with kitchen towel. Roll out chilled pastry and cut a 1.5cm strip from each edge; reserve strips. Beat egg with a splash of water; brush egg wash over edges of pastry base. Place reserved strips over the top to form a raised border. Trim ends to fit; brush corners and layer on trimmed bits for extra puff. Brush border with egg wash; pierce centre of pastry with a fork. Place in fridge to chill.
When oven is hot, check the cauliflower; it needs to be quite caramelised. Place on top shelf and the pastry tray on the middle rack; bake for 10 minutes. Remove cauli; set aside. Push down pastry centre with a clean tea towel, drop heat to 200C (180C fan), then return to oven to cook through (10-15 minutes).
Heat a large heavy-based pan. Toss scallops in remaining oil, then sear for a minute each side until golden (see tips). Add butter and garlic; when butter has melted, transfer everything to cauli bowl. Deglaze pan with white wine. Add half the creme fraiche and half the chives; let it reduce by half. Pop scallops and cauli back in to heat through and for flavours to meld.
Take the golden pastry out of the oven and place on a serving board. Scoop up scallop mix with a slotted spoon (leaving the sauce behind) and arrange in the pastry case. Pour the remaining sauce into a small jug.
Dot the tart all over with the remaining creme fraiche and scatter with extra chives, salt flakes and freshly cracked pepper. Serve on a board or platter to slice at the table, pouring a little extra sauce on each slice.
Serves 4
SCALLOPS WITH HERB BUTTER
12 plump scallops on the half shell
- 125g butter, softened
- 1 tablespoon chives, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon zest
- 2 tablespoons dill
- Fresh lemon, to serve
Combine butter, chives, parsley and lemon zest; season to taste. Scatter dill and freshly ground pepper on a sheet of baking paper and place the butter mix on top. Roll into a log, so that the herb and seasoning encase the butter. Chill in the fridge until firm (an hour should do it), then slice off 1cm discs; lay one on each scallop on its shell. Grill at 200C for 2-5 minutes until the butter is bubbling and the scallops just turn opaque. Serve with fresh lemon wedges. Serves 4 as an entree
Top scallop tips
Fresh, local scallops are sweetest and best. Frozen scallops need to be diligently thawed and dried
Use scallops with or without roe – I like the pops of lurid orange
Brown scallops in batches if your pan isn’t big enough to give each some room.
If the scallops stick, put baking paper under them; remove it before adding the butter and garlic.
