Category: Scallop Recipes

Caramelised Lakes Entrance Scallops with beetroot, walnuts and witlof.

A delicious, warm, autumn salad of pan-seared scallops, packed with crunchy apple, endive, rocket, beetroot and walnuts.
The salad is dressed with a classic honey and Dijon mustard.
Perfect for Lakes Entrance holiday makers, with kitchen facilities.

INGREDIENTS
* 1 bunch baby beetroot, scrubbed. If unavailable 2 full size beetroots.
* 1 green apple, quartered, cored
* 2 red witlof (Belgian endive), leaves separated.
  (mixed micro greens as an alternative)
* 100g wild rocket leaves
* 8-12 scallops, cleaned
* 1 tablespoon olive oil
* 2 tablespoons roughly chopped walnuts, toasted DRESSING
* 1/4 cup (60ml) olive oil or walnut oil (see Notes)
* 2 tablespoons red wine vinegar
* 1 tablespoon honey
* 1 teaspoon Dijon mustard

METHOD
 Step 1   Preheat the oven to 180C.
Step 2   Place beetroot on a large sheet of foil, then enclose to form a parcel.
Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.
Step 3  For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.
Step 4  Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.
Step 5  Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.

Try this with a Lakes Entrance Wyanga Park Winery Gewurtztraminer, SERVED ICY COLD

East Gippsland Scallops in the Shell

INTRODUCTION
This is a simple yet highly tasty Scallop recipe. In Lakes Entrance we source our scallops straight from the Scallop Wharf Seafood shop, right beside the trawlers in the main street.
These are really an entree, but I certainly wouldn’t mind knocking  back a half dozen shells’ full…for a special dinner any day of the week.

INGREDIENTS
Serves: 6
* 6 scallop shells
* 18 scallops or 24 if very small (roes or corals included)
* 100 grams fresh breadcrumbs
* 6 teaspoons butter
* 1 lime (or lemon for squeezing)
* 2 teaspoons garlic infused olive oil
* salt
* pepper
*
METHOD
1. Preheat the oven to 250°C (you need a really hot oven).
Rinse and dry the scallop shells and arrange them on a baking sheet.
2. Put the scallops in a bowl and sprinkle the breadcrumbs over them.
Toss them around to get each one well coated in crumbs.
3. Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
4. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
5. Put the scallops in the oven for about 15-20 minutes – you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.

Enjoy with ice cold beers or a crisp, cold East Gippsland Riesling.