Main content

Steamed scallops in the shell with spiced carrot puree and vermicelli noodle


  • Carrot puree

  • Scallops

  • Garnish


  • Carrot puree:

  • 1.

    Place all the sliced carrots in a pot and just cover with water and add the butter season with salt and cook covered until very tender and sweet.

  • 2.

    Drain and then puree completely while still hot add the juice of the orange a little cumin until you can taste both carrot and orange and cumin season with salt and pepper and keep warm.

  • Scallops:

  • 1.

    Season the scallops each with a pinch of cinnamon, oranges zest, chilli and some chopped coriander and then steam for about 2-3 minutes. The scallops should be translucent and warm all the way through.

  • Garnish:

  • 1.

    While they cook warm you noodles in the puree along with the witlof and divide between the shells and drizzle with a little olive oil. The noodles should be loose and full of juice

  • 2.

    Then serve the steamed scallops on top with a little salad of the baby mint sweet marjoram and coriander.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Steamed scallops in the shell with spiced carrot puree and vermicelli noodle.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Margaret Report
This sounds to die for - however for Central Queensland Scallops I think we would need more than 3 for a serve.
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine