Post by captaincook on Sept 6, 2014 23:34:56 GMT 10
If you want to do scallops, This is one of the best - it can be adapted to other seafood or a marinara mix, you can add whatever herbs and spices.
Tasmanian Scallops with Champagne
A special thanks to my mate Steve from Tasmania for the basis of this recipe. I have tweaked it a bit.
This dish is cooked on the side burner of your Gas BBQ Grill or using a wok or deep frypan on your Weber with direct heat. Once you have eaten scallops this way you will be spoilt for life. Trust me!
1 kg fresh Tasmanian scallops
1 shallot (chopped fine )
1 bottle of brut Champagne or good quality, dry, sparkling Chardonnay.
1 chicken stock cube
300 ml fresh cream
Optional serving method
6 crusty dinner rolls or 1 cobb loaf
Method
Let the scallops stand in the fridge for a few hours. Drain off all moisture before cooking.
Pour about 1/2 a bottle of the champagne in a deep frypan or wok and bring to the boil. Add the scallops and bring back to the boil and simmer for 2 minutes, turn the scallops continually. The scallops should just be turning white in the middle.
Remove and drain the scallops and set aside. Bring the champagne back to the boil and slowly add the; stock cube, cream and shallot, simmer for about 10 minutes until the mixture has reduced to half. Add the scallops again and heat through (about 1-minute). Season to taste.
Serve immediately on a bed of rice. Serve the unused champagne as the accompanying drink.
For a different taste use 1/2 clove of garlic instead of the shallot. Do not use more than 1/2 a clove of garlic as the secret of this dish is in the taste of the champagne and scallop with the infusion of the cream.
Optional serving method
Cut the top off the dinner rolls and reserve, remove the inside of the dinner rolls and reserve.
heat the rolls, lids and removed inside bread in a Q using the indirect method until they are crusty and firm. Place the rolls in ramikins and spoon the scallop mixture into the rolls. Place the lids on the rolls and serve with the toasted inside bread arranged around the ramikin. Or cut the top off the Cobb loaf and treat like the rolls.
This is a very rich dish, I generally serve it as one of the highlight dishes near the end of the evening.
Cheers
Captain
