Harvey Bay Queen Scallops

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December 16, 2021

HARVEY BAY QUEEN SCALLOPS, NUOC CHAM, THAI BASIL AND NATIVE SEA VEGETABLES

Author: LOUIS TIKARAM
Difficulty:
Serving: 4

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

INGREDIENTS

For the Nuoc Cham dressing
  • 150mllime juice
  • 75mlfish sauce
  • 30mldistilled vinegar
  • 25mlwater
  • 50gsugar 2 x Fresh long red chilies (sliced)
For the dish
  • 15 – 20Harvey Bay Scallops (or similar fresh scallops)
  • 1handful Native sea vegetables or pickles sliced to preference
  • 2tsp. cooking oil

EQUIPMENT

Wine Match

Barossa Signature Riesling

METHOD

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.
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.
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.
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.