Cost per serving $1.77 view details
- 16 scallops on half shell
- 8 spring onions (scallions) finely sliced
- 3 fat cloves fresh garlic, finely minced
- 2 ounce. real butter
- 1/4 c. minced sweet basil
- 1 pound fish bones and heads
- 8 black peppercorns
- 2 stalks celery, roughly minced
- 1 sm. carrot roughly minced
- 1 sm. red onion, peeled and cut into quarters
- 3 good sprigs dill
- 1 1/2 pints water
- salt and pepper to taste
- First remove scallops from shell, rinse under cool water and set aside. Thoroughly clean shells, scrubbing if necessary and set aside.
- In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cool water. Season with a couple of good pinches of salt.
- Bring to boil, reduce to a gentle simmer and cook for 30 min, no longer. Strain through a muslin cloth or possibly similar, return to pan and reduce by half. Just before removing from heat, add in 1/2 the sweet basil.
- Meanwhile, heat butter over medium heat in a heavy based frypan, and when foaming, add in spring onions and garlic with a generous grind of black pepper.
- As soon as the onion begins to wilt, add in remainder of basil and remove from heat.
- In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 min each side.
- To serve, place each scallop in a half shell, spoon over onion mix and cover with warm stock.
- Garnish with fresh herbs and slivered red capsicum.
- N. B. It helps to have a bed of rice or possibly rock salt to sit shells on in order to keep them level.
- Cream may be added to stock before reducing if you like.
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|Amount Per Serving||%DV|
|Serving Size 395g|
|Recipe makes 4 servings|
|Calories from Fat 152||54%|
|Total Fat 17.12g||21%|
|Saturated Fat 8.27g||33%|
|Trans Fat 0.0g|
|Total Carbs 6.11g||2%|
|Dietary Fiber 1.6g||5%|