Shannon Katipa from Coromandel's Pepper Tree restaurant shares some scallop recipes.
Smoked Fish and Scallop Terrine
500g smoked tuna or kahawai - bones removed and roughly chopped
1 white onion diced
1 bunch wilted spinach
1 roasted red pepper - flesh only
salt and pepper
100ml pineapple juice
10 ml lime juice - fresh only
1 TBSP seeded mustard
2 sheets gelatine
Sear off scallops and set aside for assembly later.
In same pan, melt butter and sweet onions until clear. Add smoked fish and gently cook. Add cream and bring to a gentle boil.
Remove from heat and blend in a food processer. Can be rough or smooth. Cool slightly.
Sit gelatine in juice until soft. Once soft, warm until gelatine is dissolved. Add rest of ingredients (Can be anything really). Pour into a lined mould and set in fridge.
Once jelly is set, you can randomly assembly the fish mix, scallops, spinach and peppers. Set mould in chiller for at least 24 hours.
Accompany with a light salad.
Scallop and Prawn Ravioli
1 cup prawn meat
2 dozen scallop meat - roe removed (save 12)
2 spoons coriander
1/2 red chilli
1 minced red onion
salt and pepper
1 egg white
Blend everything together and chill for at least 1 hour.
Cut out 24 round circles of prepared pasta dough - should be paper thin.
Spoon a small amount of mix onto the centre of the pasta circle, place one scallop inside the mix.
Brush pasta with water and place another pasta circle on top. Create a seal with your fingers.
Place ravioli into a pot of boiling salted water for approximately 4-5 minutes. strain and serve with a simple salsa, sauce or salad
Green papaya salad
1 papaya green - thin shreds
1 red onion - thin slices
1 tspn coriander leaves
1 red chilli
2 tspn rice wine vinegar
1 tspn palm sugar
Mix everything together and sit for at least 1 hour. Serve with seared scallops.