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 choppedGrilled 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 serve1 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 wellPine-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