6 Hervey Bay scallops
on the half-shell
2 tsp neutral-flavoured
oil, such as canola
Thinly sliced spring onions,
finely julienned ginger, and
coriander leaves, to serve
SOY DRESSING
1¾ tbsp light soy sauce
½ tsp rice wine vinegar
1 tsp kombu tsuyu (see note)
1 tsp caster sugar
1 For soy dressing, combine
ingredients with 1¼ tbsp water
in a small saucepan and gently
warm over low heat until sugar
dissolves. Remove from heat.
2 Preheat a barbecue to
medium or heat a char-grill pan
over medium heat. Remove
scallops from shells and brush
inside shells with oil. Return
scallops to shells. Grill scallops,
shell-side down, until oil starts
to spatter and scallops start
to turn opaque (1-2 minutes).
Working quickly, remove from
the barbecue and flip scallops
over in their shells to cook on
the other side (don’t return them
to the barbecue). Transfer to
a serving plate.
3 Scatter spring onion, ginger
and coriander over, dress
generously with warm soy
dressing and serve immediately.
Note Kombu tsuyu is available
from Asian supermarkets.
Wine suggestion 2017 Domaine
Billaud-Simon Petit Chablis from
Burgundy, France.
Grilled Hervey
Bay scallops with
soy and ginger
SERVES 46 AS PART AS A BANQUET
// PREP TIME 15 MINS // COOK 5 MINS
“I love cooking on the barbecue
outside, so this is the perfect
dish to whip up at home after
a day at the beach,” says Louis
Tikaram. “Make a large batch
of the soy dressing and save
it for next time. You could even
switch it up and use it with fish
or squid.” Pictured p105.
500 gm peeled, deveined small
Mooloolaba king prawns,
cut into 1cm-thick rounds
½ red onion, diced
½ telegraph cucumber, diced
GREEN CHILLI DRESSING
2 large green chillies or
jalapeños, finely chopped
2 small garlic cloves
⅓ cup (firmly packed)
coriander
1¼ tbsp canola oil60 ml (¼ cup) lime juice, plus
extra to serve (optional)
1½ tbsp white vinegar
1 tbsp fish sauce1 For green chilli dressing,
blend ingredients with 1½ tsp
salt, ½ tsp finely ground black
pepper and 150ml water in
a blender until smooth.
2 Combine prawns, onion and
cucumber with chilli dressingMooloolaba prawn ceviche
SERVES 46 AS PART AS A BANQUET // PREP TIME 20 MINS PLUS CURING¡“This prawn ceviche makes the perfect starter,” says Tikaram.
“It’s zingy and prepares your palate for a feast. Mooloolaba prawns
are my favourite as they’re so sweet and tender. Or use lobster or
a firm-fleshed fish.” Start this recipe a day ahead for a medium cure.in a non-reactive bowl (see
cook’s notes p176). Cover,
then refrigerate to cure prawns
(4-6 hours for a light cure; up
to 1 day for a medium cure).
3 Serve chilled ceviche
with extra lime juice to taste.
Wine suggestion 2018 Journey
Wines Heathcote Fiano from
the Yarra Valley, Victoria.