Spiced Scallops & Potato Salad by Ray McVinnie

150ml extra virgin olive oil
4 tablespoons lemon juice
2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks
1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant
Salt and freshly ground black pepper
900g Agria potatoes, peeled and diced 4cm
1 cup black olives
Finely diced peel of 1/2 preserved lemon or the zest of 1 fresh lemon
1 small red onion, finely chopped
2 handfuls baby salad greens
200g cherry tomatoes, halved
36 scallops
Seasoned flour for dusting the scallops
Olive oil for frying
Put the extra virgin olive oil, lemon juice, parsley, coriander and cumin seeds into a small bowl, mix well, taste and season.  Reserve.
Boils the potatoes in plenty of well salted water until tender.
Remove from the heat, drain well and place in a large salad bowl or deep platter.
Add the olives, onion and the preserved lemon of fresh lemon zest.
Mix well and reserve while you fry the fish.
Dust the scallops lightly with flour and fry in hot olive oil until well browned. Do this in batches if necessary rather than crowding the pan.
Remove the scallops from the pan and drain on paper towels.
Add the scallops, salad greens and tomatoes to the warm potato mixture. pour the dressing on top.
Serves 4-6.

Brazilian-style Fish Soup by Ray McVinnie

   Dressing 150g cherry tomatoes4 large cloves garlic, peeled4 tablespoons extra virgin olive oillarge pinch chilli flakes½ cup roasted hazelnuts, skins rubbed off1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a jar - drain...

Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie

   Rice250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice.Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.Cook without...

Seafood in Crazy Water by Ray McVinnie

Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water. 100ml extra virgin olive oil5 cloves garlic, chopped2x 400g cans Italian tomatoes in juice, mashedPinch of not chili flakes1 tsp toasted coriander seeds100ml white wine100ml...

Scallop Mornay Toasts by Nici Wickes

   A quick and hearty tasty Scallop recipe.30g butter1 Tablespoon of very finely chopped onion.1 heaped T flour1 small bay leaf150mils dry white wine1/2 cup milk1 tsp lemon zest1/4 tsp salt and black pepper to taste6 slices French bread - 3-4cm thick and lightly...

Scallop Linguini by Brett McGregor

   240ml white wine3 sliced and diced shallotsJuice of 2 limes2cm knob fresh grated ginger30ml cream1 tsp butter cut into small pieces3/4 cup chopped seeded best quality tomatoes2 tbsp coriander chopped1/2 tsp salt 1/4 tsp pepper1 1/2 cups hot cooked linguineCooking...

Puffs filled with Minted Pea Puree & Scallops

A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. Scallop Festival Sponsors

Seared Scallops with Herb-Butter Pan Sauce

If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. For the scallops:1 lb. dry large sea scallops1 Tbs. unsalted butter1 Tbs. extra-virgin olive oilKosher salt and...

CONTACT US

Co-ordinator: Nick & Debbie Reader
Email: info@scallopfestival.co.nz
Phone: +64 21 632721 (Nick)
Phone: +64 21 736902 (Debbie)

FOLLOW US