February 2, 2021
A classic French winter scallop stew enjoyed by all.
- 20 x Far West Scallops, any size, defrosted
- 1 brown onion, chopped – chopped
- 2 tbs Currawong Lemon Infused Olive Oil
- 2 garlic cloves, chopped
- 1 red pepper, finely diced
- 1 stick celery, finely diced
- ½ cup white wine
- 1 cup canned tomatoes, diced
- Small pinch Saffron
- Fresh parsley, chopped
- Salt & pepper
- Fresh baguette, optional
- Ensure the scallops have thoroughly defrosted.
- Using a heavy based pan, gently sauté the onion using half the oil until onions turn translucent. Add the garlic, celery, and red pepper and cook on medium heat for 5 minutes until tender.
- Meanwhile using a separate pan, heat the remaining oil until hot. Pat down the scallops to remove any excess moisture, then carefully sear the scallops for 1 minute each side until a golden crust has formed. Remove, then set aside on a plate. Wipe the pan clean, and repeat the process until all scallops have been seared.
- Turn the heat up on the pan containing the vegetables, then add the saffron and wine to deglaze the pan. Lower the heat, then gently place in the scallops and add the tomatoes. Bring to a gentle boil.
- Taste for seasoning and serve in a bowl topped with chopped parsley. Serve with fresh crunchy baguette or toast.