Stephen’s entrée recipe from week 4 of Come Dine With Me Australia.
Finely chop all the herbs separately – approx. 1 x handful of each to be used. Finely dice fresh garlic
Pour Aioli into a mixing bowl and combine with 1 x squeeze of lemon juice & pepper. Spoon into 5 ramekins.
Place 1 x small handful of rocket leaves on each guest’s plate ready for calamari to be added later
Slice cherry tomatoes in ½ and set onto plates next to rocket bed
Halve the butter and melt on a medium heat in 2 x separate pots and add parsley in one half and the dill and garlic in the other half. When sizzling, splash white wine into butter and burn off until sauce is smooth & remove from heat.
Bring oil to cooking temperature – 180 degrees – in a deep fryer or equivalent. Leave ready for calamari.
Butterfly Scampi by cutting through the top-side of the shell, leaving head and tail on
Cut calamari into ring through the tube and separate tentacles from tubes ready for flour dusting
Combine flour with a couple of shakes of pre-mixed spices.
Cut mussel from the shell and have scallops ready for cooking as they are.
Pre-heat BBQ onto medium for 10 mins prior to cooking. Ensure it is clean and oiled.
Scampi: brush with olive oil and place butterfly-side down onto hotplate and seal. Turn over and place on grill. When they change colour, move to a cooler place on the BBQ and spoon butter, garlic & dill mixture. Set aside.
Calamari: Place rings and tentacles into flour mix and shake off excess flour. Plunge contents into pre-heated oil and fry until a light golden colour. Drain and shake and place onto absorbent paper, read to serve. Set aside.
Scallops: Place mussel meat on hotplate and sear for 1 x minute. Place shells on grill and spray with olive oil. Turn scallops and sear for a further minute. Remove from hotplate and place into ½ shell. Spoon butter, parsley and wine sauce onto each mussel in the shell. Scallops should be plump and juicy in the centre.
Place 2 x scallops on each serving plate. Place calamari onto the pre-laid bed of rocket with a wedge of lemon and pre-cut tomatoes next to them. Place the ramekin of aioli next to the calamari on the plate. Place 1 x scampi onto the plate and spoon 1 x tablespoon of butter, dill, wine and garlic sauce into the open shell of each scampi. Serve.
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