Category Archives: Scallops

Christmas menu

Pheasant and Quail Terrine, beetroot salad, raisin purée Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine. Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey. Raisin purée: plumped … Continue reading

Posted in Beans, Beetroot, Cheese, Chicken, Chinese, Dessert, Eggplant, Lamb, Menu, Mushroom, Pheasant, Pumpkin, Scallops, Strawberry, Uncategorized | Leave a comment

Seafood and root veg purées

Just playing around with some seafood and root veg. Scallops: pan fried Tasmanian. Purée: Cauliflower florets poached in milk and cream, then puréed and seasoned (white pepper, sea salt). Sherry-butter foam: PX and Manzanilla Sherries, chicken stock, butter, a little … Continue reading

Posted in Cauliflower, Fish, Leek, Parsnip, Scallops, Shellfish, Uncategorized | Leave a comment

MET Menu

Wine matching menu for M, E and T, February 2007. Apple soup, curried white chocolate foam I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate … Continue reading

Posted in Beef, Cheese, Dessert, Fish, Menu, Pork, Scallops, Soup, Uncategorized | Leave a comment

Wine matching dinner

The menu for a wine matching dinner with fellow wine geeks (February 2006) comprised: White truffle custard with mushroom ragout Based on the French Laundry’s, but with a mushroom ragout instead of their black truffle ragout. I like it this … Continue reading

Posted in Beef, Canapé/Hors d'œuvre, Dessert, Menu, Pheasant, Salad, Scallops, Uncategorized | Leave a comment

The versatility of scallops

I love how versatile scallops can be with flavour pairings. I went through a bit of a scallop experimentation fad (“session working with scallops”) some years ago. The first essentially became a “signature dish” of mine, except below it looks … Continue reading

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