Scallop Recipes

Sautéed Spring Bay scallops, zucchini flowers farced with peking duck, wombok parcel & an apple sauce

Sautéed Spring Bay scallops, zucchini flowers farced with peking duck, wombok parcel & an apple sauce

Recipe courtesy of Pierre Barelier, Head Chef, Glaze Restaurant. Photo: Michael Silver, Photonet

Ingredients

  • 16 lge scallops (fresh)
  • Half Wombok cabbage
  • 2 x cloves confit garlic
  • 4 x sheets Moroccan brique pastry
  • 8 x zucchini flowers
  • Half peking duck
  • 2 tbs Hoisin sauce
  • 1 Granny Smith apple
  • 20gms Ginger
  • Half cup Vietnamese mint
  • Half cup Coriander

Sauce

  • 100g Caster sugar
  • 100ml red wine vinegar
  • 300ml apple juice
  • 3 litre peking duck stoc

Method

  1. Chop the cabbage and then sautee in olive oil with the confit garlic.
  2. Allow to cool.
  3. Wrap in Moroccan brique pastry, in a rectangular shape.
  4. Blanch and refresh the zucchini flowers.
  5. Chop the duck leg meat finely, add ginger, hoisin, Vietnamese mint and coriander. Fill the zucchini flowers with the mix.
  6. Cook the cabbage parcels in clarified butter until crispy.
  7. Steam the zucchini flowers.
  8. Pan fry the scallops.
  9. Place the scallops on the cabbage parcel, zucchini flowers, 1 either side and top scallops with apple julienne.
  10. Sauce to finish.