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Peninsula Larders Seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls

Seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls

Enjoy this dish of seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls as a starter or canape. Seared scallops are easy to prepare and absolutely delicious. Feel free to add a side of sauteed potatoes and a salad or greens for a more substantial feed.

Peninsula Larders Seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls

 

What you’ll need…

  • Scallops on the half shell – allow 1 – 3 per person
  • Salt and Pepper
  • 130 g butter
  • 1/4 cup olive oil
  • 4 shallots, peel and chop
  • 1 garlic clove, chopped
  • 4 cobs sweet corn, kernels removed (just slice off with a sharp knife…frozen kernels are ok too)
  • 1/3 cup white wine
  • 1/4 cup water
  • 6 thin slices pancetta (around half a slice per scallop)
  • 1/3 cup pouring cream
  • 1 x 50 g jar Native Bush Tomato Flavour Pearls

Lets get started…

First we should prepare the scallop shells for serving, separate the scallops from the shell and pop the scallop meat in the fridge. Wash the shells in warm soapy water, then dry in your oven at 100 C for around 5 minutes. (we used to pop ours through the dishwasher in the kitchen) If you aren’t keen on using scallop shells to serve feel free to use a ramekin or Chinese soup spoon.

Heat around 50 g of the butter and 1 tablespoon of oil in a pot over medium heat. Saute the shallots and garlic until soft. Add the corn kernels then wine and stir until it almost evaporates. Add the water and season well. Cook until the corn is tender. Set aside to cool a little.

To cook the pancetta, heat 1 teaspoon of the remaining oil in a large non-stick frying pan over medium-high heat. Add the pancetta slices, turning once until golden and crisp. Wipe the pan clean with paper towel. (you can do this step while your corn is cooking away…)

Using a stick blender or food processor, blitz the corn mixture and cream until smooth. Check the seasoning. (this step can be prepared days in advance).
Heat half the remaining oil and  butter in the frying pan over medium-high heat. Sear the scallops until golden and almost cooked through. Transfer to a plate and keep them warm.

Ready to serve

Quickly warm your shells in the oven (or not) then start with a spoon of warm corn puree, a shard of pancetta and then your seared scallops…lastly top with a generous spoonful of Native Bush Tomato Flavour Pearls. Our Limited Edition Spicy Smoked Paprika Flavour Pearls would taste great too…

Pop them on to your serving plate and enjoy.

Until next time…

from the Peninsula Larder Team

“I cook with wine, sometimes I even add it to the food.”
― W.C. Fields

Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

Spicy Smoked Paprika Flavour Pearls are just sensational with our locally caught Flathead and lemony skordalia.

This beautiful fish dish is ideal served as an amuse bouche or canape as in the picture, or serve a larger portion with some dressed greens and side of fresh sour dough or flat bread. We love this recipe because you can prepare the skordalia ahead of time – even a day or two earlier and fish is so quick to cook you will be enjoying it with your guests in record time.

Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

What you’ll need…

  • Fresh Flathead – 20 – 30 g ea for Amuse Bouche size or 150 ish g each for a more substantial portion
  • 1 x 400 g tin canellini beans
  • 2 x small cloves garlic – chop
  • 1 x lemon – juice
  • 2 – 3 tablespoons extra virgin olive oil
  •  Salt and white pepper to taste
  • 1 x 50 g jar Spicy Smoked Paprika Flavour Pearls

*Yuzu, Lemon & Black Pepper, Shallot & White Balsamic, Tangerine, Lemon Myrtle or Native Bush Tomato Flavour Pearls would be delicious with this recipe too.

Lets get started

Drain and blend the canellini beans and garlic until smooth. Add lemon juice and season to taste. Add olive oil a little at a time (you don’t want it too runny). Your finished Skordalia should be a similar consistency to dip…not runny and able to be spooned on to a plate. (this can be stored in the fridge for a couple of days if you want to get organised early)

For canape size potions you will need to cut your Flathead into neat bite sized pieces. (if you cook the fish first it will be a broken mess when you cut it!) Leave them a little larger for entree/main portions.

Ready to serve

When you are ready to eat….Toss your fish gently in a little olive oil and season. Sear in a hot pan until just cooked. (a minute or two only) or if you prefer just pop them on a tray and blast in the oven for a few minutes until cooked. Whichever cooking method suits you best really…sometimes it’s nice to not fuss with a fry pan when you have guests.

Next warm your skordalia a little, a brief burst in the microwave will suffice. Just enough to take the chill off. Simply spoon on the desired amount of skordalia, top with cooked fish and a generous amount of Spicy Smoked Paprika Flavour Pearls.

Now pour yourself something delicious and enjoy.

Until next time

Enjoy…from the Peninsula Larder Team

Food Quote

 

 

 

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