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http://www.lifestylefood.com.au/recipes/2166/steamed-scallops-in-the-shell-with-spiced-carrot-puree-and-vermicelli-noodle

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

Ingredients

  • Carrot puree

  • 500 g medium carrots peeled and sliced

  • 100 g butter

  • 2 oranges juiced and zested

  • 0.25 teaspoon cumin powder

  • salt & pepper

  • Scallops

  • 3 large scallops each cleaned and removed from the shell

  • 0.5 teaspoon ground cinnamon

  • zest of one orange

  • 1 dried long chilli finely sliced

  • 1 teaspoon chopped coriander

  • Garnish

  • 100 g vermicelli noodles cooked and refreshed

  • small coriander leaves

  • baby mint leaves

  • sweet marjoram leaves

  • 1 witlof finely sliced

Method

  • 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.

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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.