Spring Bay Scallops Pan Seared, Corn Puree, Roasted Cherry Tomato, Pastry Crumbs and Rocket

Serves 6

 

Scallops

• 18 Spring Bay scallops in the shell
• 200 gm rock salt to serve on

Clean the scallops by taking them out of the shell. Remove the roe and other connecting mussels. Keep in fridge until needed. Wash and dry the shells.

 

Rocket

• 100 gm washed
• 40 ml Ashbolt olive oil

 

Cherry Tomato

•  1 tray truss cherry tomatoes

Taken off the vine and sliced in half, three per serve

 

Pastry Crumb

Cut pastry into little squares

Place pastry on a baking paper-lined oven tray and top with another sheet of baking paper and another oven tray. Bake for 8-10 minutes or until crisp.

 

Corn Puree

• 3 corn cobs, corn removed
• 50 gm butter
• 100 ml cream
• Salt and pepper

Melt butter. Sauté off the corn for about five minutes then add cream and season, and cook until corn is soft. Puree until smooth then pass through a fine sieve. Keep warm.

To serve

Place a small amount of rock salt in the centre of each plate then arrange three shells on top. Place a spoonful of the corn puree into each shell.

Toss the rocket with the olive oil and a little salt.

Heat a little oil in a pan, add the tomato and season cook the tomatoes for about thirty seconds. Add the scallops. Fry on each side for about 20-30 seconds. Spoon the tomato and two scallops into each shell and top with a piece of pastry and then top with rocket.