Australian Gourmet Traveller - (02)February 2021 (1)

Balmainbugrolls with tarragon aïoli

SERVES4 // PREPTIME 30 MINS

Move over prawn sambo – these bug rolls with sriracha-spiked aïoli win, hands down.

1.2 kgcookedBalmainbugs

150 gm(1/2cup)aïoli

2 tsplemonjuice

1 tspfinelygratedlemonzest

3 tspfinelychoppedtarragon,

plusextratoserve

1½ tbspfinelychoppedchives

¼ tspsriracha,ortotaste

2 celerystalksfromtheheart,

finelychopped,smallinner leaves

reserved

1 sourdoughbaguette

½ cupmicro-basilorcelery

Lemon wedges, to serve

Whenbuying

scallops,lookfor

firm, intact,lustrous

fleshandshells with

a fresh sea smell.

1 Turnbugsupsidedownanduse

kitchenscissorstocutalongsoft

under-sideofshellwithoutcutting

theflesh.Easeoutmeat,then devein

andcoarselychopmeat.

2 Stiraïoli,lemonjuice,zest,tarragon,

chives,srirachaandceleryina large

bowltocombineandseasontotaste.

Addbugmeatand toss gently to coat

and combine.

3 Splitbaguettealongthetop

withoutcuttingallthewaythrough.

FillwithBalmainbugmixture,then

topwithmicro-basil,reservedcelery

leavesandextrachoppedtarragon.

Cutintofourpieces and serve with

lemon wedges.

Scallopcevichewithmango and avocado salsa

SERVES6 // PREPTIME 25 MINS(PLUSSTANDING)

Cevicheis perfectforeasysummerentertaining,butit is essential to buy really fresh

scallops from a reputable fishmonger.Pictured p89

18 scallops(450gm),withoutroe,

ontheshell

2 tbspfinelychoppedcorianderstems

1 smallripeavocado,finelydiced

1 smallripemango,finelydiced

1 shallot,finelychopped

½ smallLebanesecucumber,

finelydiced

1 longredchilli,seeded,

finelychopped

Smallcorianderleaves,to serve

LIMEDRESSING

125 ml(½cup)limejuice

80 ml(⅓cup)fishstock

2 tbspextra-virginoliveoil

1 tbspfinelychoppedpickled jalapeños

1 garlicclove,crushed

Crushed ice, to serve

1 Forlimedressing,combine

ingredientsina non-reactivebowl

andseasontotaste.Reserve2 tbsp

separatelyforservingandrefrigerate.

2 Removescallopsfromshells,cut

intoquartersthenaddtobowlwith

limedressingandtossgently.Set

asidetomarinate(15minutes).

3 Washanddryscallopshells.

4 Tomakethesalsa,stircoriander

stems,avocado,mango,shallot,

cucumberandchilliina bowlwith

reservedlimedressingtocombine.

Drainscallopsandgentlystirintosalsa.

Seasontotasteanddivideamongshells

setona platterofcrushedice.Scatter

with coriander leaves to serve.●

90 GOURMET TRAVELLER