Supreme Shark Bay scallops brought to you by Clancy’s Fish Pub! Chef Dan Hansen shares his own recipe for a simple but fancy scallop dish complete with romesco sauce and a tasty crumb.
Cooking tip: Cook each scallop until it is golden brown
Ingredients
3 x half shell scallops
15ml Olive oil
1 x large roasted red bell pepper from jar
1 x garlic, smashed
½ cup, slivered almonds, toasted
¼ cup tomato puree
2 tablespoons, chopped flat leaf parsley
2 tablespoon sherry vinegar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ cup extra virgin olive oil
Sea salt and black pepper
1 minced chorizo sausage
200-300 g dehydrated Spanish style corn
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Method
Scallops
- Remove scallops from shell, and clean and dry the shell.
- Place scallops on paper towel and pat dry,
- Season scallops with salt and pepper,
- Place oil in pan on high temperature. Once the pan is smoking, place the scallops and then cook until golden brown,
- Turn over and cook the other side. (3 minutes total)
Romesco Sauce
- Pulse first 8 ingredients in a food processor until very finely chopped.
- With motor running, slowly add oil, process until smooth.
- Season with salt and pepper.
Crumbed Chorizo & Corn
- Blitz chorizo into small chunky pieces
- Lay on baking sheet and bake in the oven at 100°C unit to crispy,
- Strain chorizo oil and then leave for around 20 minutes
- Meanwhile, blitz corn in blender on a quick pulse,
- Once the chorizo is cooled, mix together with the corn and season well.
Plating up
- Place the rock salt on a plate and place a teaspoon of romesco sauce in each shell
- Add your perfectly cooked scallops on top, sprinkle your crumbed chorizo & corn over the top and then finish with micro herbs and lemon
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