Scallops with Warrigal greens and Davidson plum butter

Name: Scallops with Warrigal greens and Davidson plum butter
Prep time: 20 min
Cook time: 5 min
Yield: 2
Ingredients: 12 sea scallops in the shell; 1 small handful Warrigal greens, leaves picked and finely chopped; pinch each of salt and pepper; 2 tbsp melted coconut oil; sea celery and lime cheeks, to serve; 125 g unsalted butter, at room temperature; 10 g Davidson plum powder (see Note); ¾ tsp yuzukoshu (see Note); 1 tbsp soy sauce; 2 lemonade fruit or lemons, zested and juiced; 1 tsp mirin

"Every element of this dish is so uniquely Australian and the use of bush food adds an authenticity to it. Hervey bay scallops are famous for their sweet, white flesh. Davidson plum is acidic and bright purple, while Warrigal greens have a nearly meaty thickness to them and a wonderful flavour. Sea celery looks great and tastes like a mix between celery and parsley." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen

serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy

serves

2

people

preparation

20

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

12 sea scallops in the shell
1 small handful Warrigal greens, leaves picked and finely chopped
pinch each of salt and pepper
2 tbsp melted coconut oil
sea celery and lime cheeks, to serve

Davidson plum butter

125 g unsalted butter, at room temperature
10 g Davidson plum powder (see Note)
¾ tsp yuzukoshu (see Note)
1 tbsp soy sauce
2 lemonade fruit or lemons, zested and juiced
1 tsp mirin

Instructions

Preheat a grill (salamander) and a barbecue chargrill to very hot.

To make the plum butter, place all the ingredients in a bowl and beat vigorously with a wooden spoon until well combined.

Remove the scallops from the shell and fill the shell with the chopped Warrigal greens.

Season with salt and pepper

Brush the scallops with coconut oil and place in the shell on top of the Warrigal greens and onto the barbecue chargrill, shell-side down, for 30 seconds.

Transfer the scallops to a baking tray, place one teaspoon of plum butter on top of each scallop then cook under the grill for 40 seconds or until the butter melts and the scallops are just heated through but still opaque in the centre. Serve scattered with sea celery with lime cheeks for squeezing over.

Notes

• Davidson plum powder is available from specialist food stores or online. Substituted with beetroot powder. To store any remaining plum butter, place on a piece of baking paper lined foil, shape into a log, then roll up tightly. Refrigerate for up to 1 week or freeze for up to 2 months.

• Yuzukoshu is a Japanese citrus paste available from Japanese grocers.

• Sea celery grows along the Southern coastline of Australia and has the appearance of dark, shiny Continental parsley. Substitute with flat leaf parsley and young celery leaves.

Photography by Dan Freene. Food preparation by Peter Kuruvita/Cody Fahey.

Peter Kuruvita's Coastal Kitchen
starts Thursday November 10 2016 at 8.30pm on SBS. Visit the
program page
for more details, recipes and guides.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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