Esperance scallops with garlic butter by Chef Pete Manifis

Local chef Pete Manifis from Fremantle’s Kailis’ Fishmarket Café pairs simple yet effective ingredients with these scallops from pristine Esperance.

Serves 10 canapés

Cooking tip: the scallops look great served on their shell 

Ingredients

10 half shell Esperance scallops
100 gm softened butter
3 cloves garlic crushed
10 gm chopped parsley
3 gm salt
Cracked pepper
20 ml olive oil
100 gm toasted breadcrumbs

Methods

  1. Take Scallops out of half shell. Put butter in bowl and add garlic, parsley, salt, pepper and oil, mix well
  2. Lay some glad wrap on bench, place butter onto it and roll into a cigar. Place in fridge
  3. Toast bread in a pan in a little oil. Heat pan up and grill scallops for 1 min in olive oil
  4. Cut butter into medallions and place a piece on top of each scallop, add breadcrumbs and place under grill for 1 minute
  5. Serve when hot

About the Chef

Chef Peter Manifis is a renowned seafood chef now based at Kailis Fishmarket Café in Fremantle. He was born into a Greek fishing family in Perth and has many years of seafood preparation under his belt.

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