Ingredients serve 4
20 scallops on the half shell
1 tablespoon of extra virgin olive oil
2 tablespoons of chervil leaves, to garnish Sauce Vierge
4 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 teaspoon of roasted coriander seeds, crushed
½ teaspoon of roasted fennel seeds, crushed
8 basil leaves, very finely sliced
2 tablespoons of finely diced fennel
2 ripe tomatoes, peeled, deseeded and diced
Make sure your scallops are close to room temperature before cooking (they shouldn‘t be cold as we are eating them rare). Remove the scallops from their shells and set aside. To make the sauce vierge, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice, coriander and fennel seeds, and leave for a minute. Add the basil, fennel and tomato and season with salt and pepper. Set aside and preheat your barbecue to hot, if using. Toss the scallops in the oil and season lightly with sea salt and white pepper. Cook the scallops on the barbecue, or in a frying pan over high heat, for about 30 seconds on each side so they are cooked rare. Put the scallops back on their shells and dress with the sauce Vierge and chervil.
This aromatic dish needs an equally aromatic wine partner, which makes the Jacob’s Creek Reserve Sauvignon Blanc a perfect match.
Chef: Pete Evans