Harvey Bay Queen Scallops

Featured Image

harvey bay queen scallops, nuoc cham, thai basil and native sea vegetables

This incredibly fresh starter showcases the best of the best Australian seafood with fresh scallops from Harvey Bay and locally foraged sea vegetables.

Difficulty logo-fill logo-fill logo-fill logo-empty logo-empty
Servings 4
For the dish 150ml lime juice 75ml fish sauce 30ml distilled vinegar 25ml water 50g sugar 2 x Fresh long red chilies (sliced)
For the Nuoc Cham dressing 15 – 20 Harvey Bay Scallops (or similar fresh scallops) 1 handful Native sea vegetables or pickles sliced to preference 2 tsp. cooking oil
Step 1 Combine all ingredients in a mixing bowl and whisk well till combined. Store in an airtight container for up to one month to have on hand on the dinner table to use as a seasoning or dipping sauce for almost anything.
Step 2 Lightly oil the Scallops on either side and sear for 30 seconds in a hot non-stick fry pan in batches. Arrange on a serving plate.
Step 3 Pour over ¼ cup of Nuoc Cham and arrange the sea vegetables or pickles, serve immediately for a great zingy and zesty starter to get your taste buds ready for a flavorsome meal to come.
Step 4 If you don’t have access to forage for yourself, you can substitute with any type of pickles or fresh vegetables like carrot, daikon or radish.

You have to be over 18 to enter this site

Please enter your date of birth

Please enter a valid value for the fields: {fields}

You must be of legal age to access the site

Remember me

Don't tick this box if your computer can be accessed by people under legal drinking age

By entering this site, you are agreeing to our TERMS & CONDITIONS,PRIVACY STATEMENT. Read our Privacy Policy to find out more. Read the ENJOY RESPONSIBLY. Our brand endorses responsible and moderate drinking.