Recipes

A fresh scallop opened just moments after being gathered from the sea floor, unadorned or with just a squeeze of fresh lemon juice is, for me, one of the most agreeable tastes I can think of. They truly are a special shellfish and a favorite the world over. Scallops are found in the sandbanks and mud banks of sheltered bays from the low tide mark out to about 50 meters. The main areas that produce these delicacies are Tasman Bay, Golden Bay, Malborough Sounds and also the Coromandel and Northland Coasts.

To take them, they have to be more than 10cm in width across the widest part of the shell. The legal limit recreationally is 50 per person. Just because the limit is 50 per person, don't feel you have to take that many. Along with so many other shellfish, I'm a big believer that recreational quotas should be halved in many cases. Take enough for a feed, and eat them fresh. This dish celebrates all that is good about summer.

Step 1

Ratatouille Salsa

Take a skillet or sauté pan and place on a medium heat. Add a little olive oil, then season and sauté the diced red onion and garlic until golden. Remove and pour into a bowl. Do the same with the zucchini and then follow with the aubergine.

Add the roasted and chopped red capsicum and two tablespoons of olive oil. Toss in the fresh basil, then season with sea salt and fresh black pepper. Cover and leave at room temperature for a few hours, or if serving later than that refrigerate until required.

Step 2

Creamed Fresh Corn

In a suitable sized saucepan  add the butter and shallots. Place on low heat and sweat for 20 minutes (no colour) stirring occasionally.

Add the white wine, turn the heat up a little and reduce for 5 minutes before adding the cream and corn. Cook for another 5 minutes then remove from the heat.

Take a wand blender or place in a food processor. Pulse a couple of times to break up some of the corn kernels. You want the creamed corn to still have a slightly chunky texture. Season with sea salt and pepper to taste, then refrigerate until required.

Step 3

Cooking and Serving

Heat up the creamed corn gently in a saucepan over low heat or slowly in a microwave.

For the scallops , place a skillet or sauté pan over high heat. Season and oil the scallops before batch cooking them in your hot pan. Cook no more than 30 seconds per side, and when you turn them add a couple of knobs of butter, just before removing from the pan. Keep warm while you finish the rest.

To serve, spoon a little creamed corn in the centre of each plate then divide out the 10 scallops per serve. Top with a few spoonfuls of the ratatouille salsa, add a pinch of sea salt and a grind of fresh black pepper. Serve now!