Come Dine With Me Australia

Mike Jefferies from Come Dine With Me Australia prepares a entree that tastes as impressive as it sounds!


  • Garlic and Parmesan Veloute

  • 1 tbsp. plain flour

  • 1 tbsp. butter

  • Splash of white wine

  • 1 cup chicken stock

  • 3 cloves garlic

  • 1/2 cup double cream

  • 1/2 cup grated parmesan

  • pepper (optional)

  • Parmesan Crisp

  • 1/2 cup grated parmesan

  • Scallops

  • 12 scallops, roe off

  • 1 tbsp. butter

  • Jamon Iberico

  • 4 slices jamon iberico (to serve)


  • Garlic and Parmesan Veloute:

  • 1.

    Make a roux with the flour and butter

  • 2.

    Add wine, chicken stock and whole garlic cloves and bring to a boil over medium heat while whisking.

  • 3.

    Lower heat, add cream and heat through until smooth and a medium sauce consistency.

  • 4.

    Take off heat; add half the parmesan and whisk until melted and smooth.

  • 5.

    Pepper to taste.

  • Parmesan Crisp:

  • 1.

    Preheat oven to 180c

  • 2.

    Sprinkle a layer of grated parmesan on a non-stick tray or baking mat, place in oven until melted together and lightly browned.

  • 3.

    Remove from oven and let cool to room temperature. Break into large pieces

  • Scallops:

  • 1.

    Melt butter in frypan until foamy.

  • 2.

    Fry scallops over high heat for 1 minute each side, or until lightly browned. (A little undercooked is fine)

  • Jamon Iberico:

  • 1.

    Place 3 scallops on top of each other in plate,

  • 2.

    Weave slice of jamon between slices.

  • 3.

    Pour veloute around the base, and then lean a crisp against the stack.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 158kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 19g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 211mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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