Seared Scallop Salad

October 28, 2020

Recipes

Ingredients

• 6 scallops, thawed
• 1/3 cup fresh lime juice
• 5 tsp honey
• 1 tbsp rice vinegar
• ¼ tsp salt
• 1/2 Bell pepper, roughly chopped
• Pea shoots for garnish
• Mescaline salad mix
• Extra Virgin Olive Oil

Method

1. Defrost scallops before use. Gently remove remaining piece of membrane (this will be a beige color piece on the side that is a little firmer than the scallop meat). Place on paper towel, pat dry and set aside.
2. Make the dressing by mixing the lime juice, honey, vinegar and salt in a bowl. Avoid using a metal bowl as this reacts with the lime juice and alters the flavor. Set aside.
3. Dice the bell pepper and mix with an even amount of both salad mix and pea shoots in a bowl.
4. Heat a non-stick pan and add enough olive oil to lightly cover the pan. When the pan begins to smoke add the scallops, one at a time. Keep heat on a medium high heat and let sit for 30 seconds. Gently move each scallop separately, if they don’t move they aren’t ready .
5. Once they are sealed and move, turn scallops and turn heat off. Let sit for a further 15 -20 seconds and remove to a separate plate. They should feel firm but not hard and have a nice golden brown sear around the edges and a little across the center. The scallops will taste sweet with a medium texture when eaten.
6. Dress the salad mix and gently place the scallops on the edge and atop the salad, add a little more dressing to cover the scallops. Serve immediately.

Terra Mare Prime Indulgent Canape

October 28, 2020

Recipes

Simple and indulgent, this canapé will keep you coming back for more. A great smorgasbord of TMP products and combination of sweet flavor and texture .

Ingredients

• 1 x 12oz Kerwee Red NY Steak, slowly defrosted overnight
• 1 x wedge King Island Roaring Forties Blue Cheese
• 2 x tablespoon Pure Origins Wild Raw Honey
• Olsson’s Sea Salt

Method

1. Cook steak per personal choice. We suggest rare or medium-rare.
2. Allow the steak to rest before slicing it thinly. Then cut each slice into manageable bite size pieces, and place on a plate for serving.
3. Season with sea salt, then add the cheese to each piece of meat. Finish by drizzling honey over the meat and cheese and serve.

Yumbah Greenlip Abalone with Pancetta & Yarra Vally Caviar

October 28, 2020

Recipes

​Ingredients

• 7 x pieces Greenlip Abalone (1 7PC pack)
• 1lbs whole Pancetta, or bacon
• Yarra Valley Caviar
• Micro greens, optional

Method

1. Defrost abalone following defrosting guide here. Then shuck, trim, and clean. Instructions can also be found here. Also clean the shells and put aside for serving.
2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.