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What you'll need

Serves 1 (as a light meal)

  • 1 teaspoon cooking oil
  • 1 small zucchini, diced
  • 1 clove garlic, sliced
  • 2 teaspoons salmon roe
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon chardonnay vinegar
  • pepper to taste
  • 4 scallops in half shell, roe off
  • 1 tablespoon cooking oil
  • 3 mint leaves, finely chopped

The easy bit

  1. Heat the cooking oil over a medium heat, then sweat off the zucchini and garlic until soft, trying not to colour them. Purée.
  2. To make the salsa, mix salmon roe, olive oil and vinegar in a small bowl. Season with cracked pepper.
  3. Detach scallops from their shells and clean the shells thoroughly.
  4. In a small non-stick frying pan, add cooking oil and seal one side of the scallops until gold and crisp. Turn over and cook for another minute.
  5. To serve, spoon zucchini purée into the scallop shells, then place scallops on top and dress with salsa. Garnish with mint and serve.
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