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  • 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


  • 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.