serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
I’m lucky enough to be able to get freshly harvested Tasmanian scallops. They’re still alive, and have to be shucked open like oysters. They’re the most beautiful things you’ve ever seen or tasted; because the waters off Tasmania are so clean, the scallops have a lovely salty-sweet flavour. If you can’t find live scallops, just get the freshest scallops you can lay your hands on. Because these scallops are naturally so delicious, the less you do to them, the better – I just barely roast them with a drizzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doesn’t get any better than that.
Ingredients
- 12 live sea scallops
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tsp finely shredded mint leaves
- pinch cracked white pepper
Serve as a starter for 4
Instructions
- Preheat oven to 220°C (450°F). Clean scallops and their shells, leaving scallop attached. Arrange scallops on a baking dish, sprinkle with the salt and half the olive oil.
- Roast scallops for 4 minutes, being careful not to overcook them. Drizzle with vinegar and remaining olive oil. Garnish with mint and pepper and serve immediately.
premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
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.
I’m lucky enough to be able to get freshly harvested Tasmanian scallops. They’re still alive, and have to be shucked open like oysters. They’re the most beautiful things you’ve ever seen or tasted; because the waters off Tasmania are so clean, the scallops have a lovely salty-sweet flavour. If you can’t find live scallops, just get the freshest scallops you can lay your hands on. Because these scallops are naturally so delicious, the less you do to them, the better – I just barely roast them with a drizzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doesn’t get any better than that.
