12

CocklesEclectique

Dinner Plate from

Williams Sonoma.

Cutlery from Zara

Home. All other

props stylist’s own.

Stockists p167.

12 large scallops on the half

shell, scallops removed

and shells cleaned

1 tbsp fried-shallot oil

(see recipe p100) or

neutral-flavoured oil

60 ml(1⁄4 cup) clarified

salted butter (see

cook’s notes p126)

3 spring onions, green part

only, thinly sliced

Juice of ¼ lemon (or to

taste), plus extra lemon

wedges to serve

Rock salt (optional),

to serve

30 gm roasted unsalted

peanuts, coarsely chopped

Grilled scallops with

spring onion and peanut

SERVES 4-6 // PREP TIME 10 MINS // COOK 15 MINS

“This recipe is adapted from a classic Vietnamese street-food

dish where scallops are steamed open on a charcoal grill,” says

Hamilton. “It’s a wonderful example of using minimal supporting

ingredients to allow the hero of the dish shine.”Pictured p96.

1 Heat a barbecue flat-plate

or a non-stick frying pan to

high. Season scallops, toss

in oil, and fry, turning halfway,

until golden and just cooked

(1 minute each side).

2 Meanwhile, heat butter and

spring onion in a saucepan

over medium-high heat until just

starting to simmer. Remove from

heat and season to taste with

salt and a squeeze of lemon.

3 Scatter rock salt over a

serving platter, and arrange

shells on top. Place a scallop

on each shell, spoon over

spring-onion butter, scatter

with peanuts and serve with

lemon wedges.

Wine suggestionA lightly

oaked chardonnay, something

nutty with a little acid, like

Two Barrel Wines 2014 “Wild

Ocean” chardonnay from the

Great Southern.

2 handfuls green pine needles

(with a few dried needles),

or fresh bay leaves

500 gm mussels, scrubbed

and beards removed

150 ml extra-virgin olive oil

6 fresh bay leaves, torn

1 cup (loosely packed) dill,

coarsely chopped

5 garlic cloves, bruised

2 small red chilies, halved

lengthways

Char-grilled sourdough

bread, to serve

1 Lay pine needles in base

of a smoker (see note) or a

large disposable foil tray, with

a thicker layer around the

edges. Cover with a sheet of

foil, pressing centre down to

collect juices, then top with

a wire rack. Place mussels on

rack, close smoker lid and seal

tightly with foil (if using a tray,

cover the tray tightly with foil),

then place over a gas flame at

medium heat to smoke until

mussels open and have a subtle

smoky flavour (11-13 minutes;

if your kitchen is not well

Pine-needle smoked mussels

SERVES 4-6 // PREP TIME 10 MINS // COOK 15 MINS

“This recipe came about when I was asked to do a launch party

for Taste Great Southern at Middleton Beach, which is framed

by pine trees,” says Hamilton. “I thought it would be perfect to

smoke the local mussels with pine, and it was. I make smoked

oysters with pine, and bay leaves, too. In the restaurant we smoke

them on a bed of fresh and dried pine needles, then we burn

some fresh pine needles with a blowtorch before sending

the dish out so diners see and smell a waft of pine smoke

as it comes through the restaurant. If you have a pine tree

up for Christmas, or access to a pine tree, use the needles.

Otherwise, bay leaves work well.” You’ll need a smoker,

or a disposable foil try, to smoke the mussels.Pictured p97.

ventilated you can also heat the

smoker on the barbecue).

2 Remove mussels from

shells, place in a bowl, and

pour in mussel juices that have

collected in foil. Add olive oil,

bay leaves, dill, garlic and

chilli, transfer to a jar, seal,

and refrigerate until ready

to serve. Mussels will keep

refrigerated for 4 days. Serve

with char-grilled sourdough.

NoteHamilton uses a small

smoker called a Nipper

Kipper Smoker Oven, which

is available from select

outdoor stores.

Wine suggestionSomething

delicate and bubbly; reach for

a glass of crémant, or blanc de

blanc, or go all out and treat

yourself to one of Hemingway’s

favourite cocktails, A Death

in the Afternoon. It’s normally

made with absinthe and

Champagne, but swap absinthe

for Pernod in this case.

102 GOURMET TRAVELLER