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Monday, September 5, 2011

It’s Scallop time!

Hello! I'm back.....It's been a while...sorry about that! Slapped wrists n'all....but I've got some beautiful recipes coming up over the next few months. Feel free to leave comments when you've tried them out - it's always great to hear feedback.


My new website is just days away & I've had some new images taken for it....don't like having them taken but they looked quite good in the end! 


I don’t know about you but I love this time of year – Scallops! They’re not available for a long period of time so you have to get in there quickly, but it’s definitely worth the effort. 


Enjoy.


TPB X






Mushroom & Bacon risotto with seared Scallops


Serves: 4
Time to cook: 30 minutes


Knob of butter
1 onion, finely chopped
1 cup bacon, chopped
2 cups portabello mushrooms, sliced
½ cup zucchini, diced
2 cups aborio risotto rice
½ cup white wine 
4 cups vegetable stock
12 fresh scallops
Handful fresh parsley, chopped
Parmesan to serve


1. In a large heavy based pan, sauté the butter and onion until softened. Add the bacon, mushrooms and zucchini and sauté for 2-3 minutes until bacon is cooked through.
2. Add the white wine to de-glaze the pan (this will bring all the flavours together), then add the rice and stir well so it’s coated with the bacon mix. Add 2 cups of the stock and bring to a simmer, when the stock has been absorbed, add the remaining 2 cups. Keep stirring until absorbed and rice is cooked through. Check the seasoning and stir through parsley.
3. Heat a non-stick fry pan with butter. When hot add the scallops, searing each side until cooked through. Serve on top of the risotto, with a squeeze of fresh lemon and a sprinkle of parmesan.


Make it Gluten free - Check that your bacon and stock are gluten free varieties. 
Make it Dairy free – use oil in place of butter and exclude the parmesan cheese. It still tastes fantastic!






Pork belly & Scallop rolls with Hoi Sin Maple syrup


Serves: 4
Time to cook: 45 minutes


2 tablespoons rock salt
400g Pork belly 
2 tablespoons Hoi sin sauce 
1 tablespoon maple syrup 
1 tablespoon Olive oil 
8 Scallops 
8 small bread rolls
Handful of rocket


1. Heat oven to 200oC. Score the fat on top of the pork belly in a criss-cross. Rub rock salt into the fat, pressing well into the cracks. Place into oven skin side up for 30-40 minutes until a skewer is inserted and the juices run clear.


2. Mix the hoi sin sauce and maple syrup together in a small bowl and set aside.
3. Heat olive oil in a non stick fry pan. Add scallops, searing both sides and cook until opaque throughout.


4. Remove pork belly from oven & set aside to cool for 10-15 minutes. Cut into squares. 


5. To serve; place rocket into toasted rolls, add a square of pork belly, seared scallop and drizzle with hoi sin maple sauce. Serve immediately.


Rolls provided by Loaf www.loaf.co.nz

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