I wanted to share this recipe with everyone as it’s not a ‘pan-fried’ scallops recipe. This recipe demonstrates how you can get the real natural flavours out of the scallops whilst giving its audience a new texture to explore.
Try to find the best quality scallops around (freshly shucked if possible) from the market if you can for the curing and the tartare. When curing the scallops, be careful not to over cure them as it can ruin the flavour completely. When smoking the scallops, make sure you have a light hot smoke, otherwise the flavours won’t be balanced.
If you want to save on time, the granita can be made the day before as it is the frozen element of the dish.
Ingredients and Methods
Cure Mix
18 large Canadian scallops
200g salt
100g sugar
Zest of 2 lemons
Zest of 2 limes
Smoke Mix
100 g sugar
50g black tea
100g rice
Marinate scallops in the cure mix for 2-3 hours, wash and pat dry.
Line a wok (must have a tight fitting lid) with foil, place smoke mix and small cake rack 4-5 cm above smoke mix. Lay scallops on the tray, turn the heat up till the mix starts to burn (smoke). Turn the head down and place lid on top and smoke for 5-10 mins till scallop is golden.
Tartare
Dice 6 raw Harvey Bay scallops and mix with 1 teaspoon of extra virgin olive oil, salt & pepper, lemon zest of 1 lemon and chopped chives
Granita
100ml water
100ml lime juice
100g sugar
1 handful fresh rosemary
Bring all ingredients up to the boil, remove from heat and let marinate from 10-15mins. Pass through a fine sieve and freeze overnight in a shallow tray.
To Plate
Place 3 scallops, finely shaved radish, cucumber and tablespoon of scallop tartare decoratively on plate. Scrape the granita with a spoon and heap to large tablespoons over the scallops. Garnish with fresh herbs, dill is lovely pairing with this dish.
18 large Canadian scallops
200g salt
100g sugar
Zest of 2 lemons
Zest of 2 limes
Smoke Mix
100 g sugar
50g black tea
100g rice
Marinate scallops in the cure mix for 2-3 hours, wash and pat dry.
Line a wok (must have a tight fitting lid) with foil, place smoke mix and small cake rack 4-5 cm above smoke mix. Lay scallops on the tray, turn the heat up till the mix starts to burn (smoke). Turn the head down and place lid on top and smoke for 5-10 mins till scallop is golden.
Tartare
Dice 6 raw Harvey Bay scallops and mix with 1 teaspoon of extra virgin olive oil, salt & pepper, lemon zest of 1 lemon and chopped chives
Granita
100ml water
100ml lime juice
100g sugar
1 handful fresh rosemary
Bring all ingredients up to the boil, remove from heat and let marinate from 10-15mins. Pass through a fine sieve and freeze overnight in a shallow tray.
To Plate
Place 3 scallops, finely shaved radish, cucumber and tablespoon of scallop tartare decoratively on plate. Scrape the granita with a spoon and heap to large tablespoons over the scallops. Garnish with fresh herbs, dill is lovely pairing with this dish.
Chef Neale White
Neale White has been chef and owner of Papa Goose restaurant since its inception 4 years ago. Neale started his cheffing career in London, England more than 20 years ago training under notable chefs such as Gordan Ramsey, Marcus Waering, Stephen Bull and Richard Corrigan. (more)
