Ingredients
Serves 4
Poached Half Shell Scallops & White Bait Salad
4 large half shell scallops
200g Australian white bait
1/8 wombok (Chinese cabbage)
¼ punnet alfalfa shoots
¼ punnet mung been shoots
¼ punnet snow pea shoots
¼ punnet onion shoots
¼ punnet garlic shoots
¼ punnet lentil shoots
¼ punnet radish shoots
100g flaked almonds
25g nigala seeds
10g pumpkin seeds
Poaching liquid:
2lt water
1 brown onion
2 bay leaves
4 sprigs thyme
200ml white wine
4 peppercorns
1 stick of celery
1 carrot
½ lemon
½ leek
Dressing:
50ml Attiki honey
1 lime zest and juice
10ml fish sauce
30ml water
Mussel, Prawn and Rice Noodle Bastilla with Peanut Hummus
The bastilla:
½ cup clarified butter or ghee
4 sheets thick filo pastry
100g shelled tiger prawns, chopped
100g cooked mussel meat, chopped
2 tbsp coriander, chopped
1 tsp Turkish chilli flakes
Pinch crushed and roasted fennel seeds
1 lemon, juice and zest
2 shallots, diced
1 clove of smashed garlic
1 sheet dried rice vermicelli noodles – blanched in boiling water until soft
Roast Peanut Hummus:
400g tin of cooked chickpeas
1tbsp tahini paste
1 clove of garlic peeled
Lemon juice
Salt and white pepper
Olive oil
200g roasted peanuts
1 bullet chilli
Method
Poached Half Shell Scallops & White Bait Salad
Scallops:
Peel onion, carrot and leek and cut roughly.
Place water in small pot, and all the poaching liquid ingredients and bring to simmer.
Remove the scallop from the shell and place the scallops in the poaching liquid for 30 seconds.
Remove and place in iced water for another 30 seconds. This stops the scallop from over cooking.
Place the cooked scallop back in the shell
White bait salad:
Preheat a deep fryer to 180°C.
Wash white bait under running water.
Finely slice the wombok.
In large bowl mix all the shoots and the wombok.
For the dressing, place the honey and lime juice in a small bowl mix well, then add the fish sauce, lime zest and water. Taste.
Spoon the dressing over the salad mix well.
Toast the almonds and add to the shoots and the nigela seeds.
Fry the white bait for approximately 2 minutes or until crisp.
Add the white bait to the salad mix lightly and serve on top of the ½ shell scallop.
Mussel, Prawn and Rice Noodle Bastilla with Peanut Hummus
Heat pan with a little butter or ghee.
Add prawns and mussel meat, sauté until prawns have changed colour.
Add shallots, garlic, chilli and fennel seeds.
Remove from heat and add coriander and lemon zest and juice.
Fold through rice noodles and allow to cool.
Season with salt.
Brush a sheet of filo with ghee and wrap the mixture in the pastry.
Bake at 200°C until brown.
Dust with a little icing sugar and cinnamon.
Roast Peanut Hummus
Strain off chickpeas and wash.
Blend all ingredients together until smooth. Serve with the bastilla.