Marlborough Scallops

When I cook with scallops I always try and use fresh scallops. There is nothing like the velvety texture of a fresh scallop.

Once scallops have been frozen the molecular structure changes and you end up with a tougher and fishier tasting shellfish.

I was bought up in Nelson and was fortunate enough to spend my holidays and long weekends in the Marlborough Sounds. The Sounds are only 1hr and 15 minutes drive from Nelson at the top of the South Island.

Every year I spend time there with my family and we spend our days fishing and scalloping the many bays and fingers of land which make up the Sounds. The Sounds are so expansive and secluded you can always find a beach for yourself!

The Marlborough Sounds features in a great book of "1000 Destinations you must visit before you die".

Make it your next holiday destination. You will love it!

ROBS SIGNATURE SCALLOP DISH

SCALLOPS ON A FENNEL PUREE WITH HONEY BALSAMIC REDUCTION

This was my audition dish for master chef New Zealand.
It is a beautiful starter or part of a five course meal!


I spent a few weeks designing this dish and perfecting the taste. I wanted to create a restaurant quality dish that would blow people away! I had to be my harshest critic and think of what I would want to eat if I was going to a fine restaurant.
It comes down to well rounded flavours, perfectly cooked scallops (nicely caramelized on the outside and just cooked through in the middle....just 2 minutes each side for a large scallop down to 30 seconds each side for small scallops with a very hot pan!)

The three MasterChef New Zealand Judges are Ross Burden, Simon Gault and Ray McVinnie.
Ross Burden loved my scallop dish and replicated this on good morning tv.
Have a look at this link
http://tvnz.co.nz/good-morning/s2009-e041209-rossburden1-video-3228521

ROBS RECIPE:
PAN SEARED SCALLOPS ON A FENNEL PUREE WITH A HONEY BALSAMIC REDUCTION

serves 3-4

INGREDIENTS

200gm fennel (chopped finely)
100gm leek (chopped finely)
1 x garlic clove (whole/peeled)
200ml milk
100ml cream
1x whole star anise
Butter

Fresh Scallops (x5 per serve)

Balsamic vinegar
1/2 tablespoon of honey

METHOD:

FENNEL PUREE

1. In a heavy saucepan sweat fennel and leeks with a knob of butter
2. Pour in milk and cream and place in garlic clove and star anise
3. Simmer for 25 Min's stirring regularly
4. Once cooked remove star anise and pass excess liquid through a sieve and reserve
5. Blend with a stick blender
6. Pass blended mixture through a fine sieve to achieve a fine puree (if puree is too dry you can add a small amount of reserved liquid, but it shouldn't need it).
7. Season puree with salt to taste.

HONEY BALSAMIC REDUCTION

1. Pour 200ml of balsamic vinegar into a small saucepan and simmer until reduced by two thirds.
2. Add honey and a small knob of butter and stir
3. Pour into squeeze bottle

SCALLOPS

1. Heat fry pan till hot and add a dash of olive oil and a knob of butter.
2. Pat dry the scallops and salt. Place into hot pan (be careful as scallops spit when being cooked)
3. Cook for one and a half mins each side and turn only once. Don't over cook!!

PRESENTATION

1. Make a balsamic glaze design onto a dinner plate ( I make a zigzag pattern)
2. Lay puree into middle
3. Place scallops on top of puree ( orange skirts facing the same way)
4. Garnish with fennel leaf
5. Devour (with a good glass of white wine!)