serves
4
prep
40 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
40
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 20 Rottenest or Tasmanian scallops, removed from the shell
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- 2-3 baby target beetroot, sliced paper thin using a mandolin
- Micro herbs including chervil, sorrel and ice plant, to serve
Kevin John chardonnay butter
- 50 g Tasmanian scallop roe
- 200 ml white wine vinegar
- 500 ml (2 cups) Kevin John Chardonnay
- 5 black peppercorns
- 1 golden shallot, finely chopped
- 1 bay leaf
- 300 g butter, softened
Creamed nettles
- 100 g (4 cups) raw nettles
- 30 g butter
- 5 garlic cloves, minced
- 80 ml (⅓ cup) pouring cream
- 25 g finely grated parmesan cheese
Chilling time: 15 minutes
Instructions
To make the chardonnay butter, place the roe, vinegar, wine, peppercorns, shallot and bay leaf in a small saucepan and simmer over low heat until reduced by three quarters. Remove from the heat, transfer to a blender and process until finely ground. Do not sieve, just make sure everything is well ground. Transfer to a bowl and refrigerate until chilled.
Using an electric mixer, beat the butter until very light and fluffy. With the motor running, gradually add the chilled reduction to the butter, beating well after each addition until well combined. Set aside.
To make the creamed nettles, bring a large saucepan of water to the boil. Put on your garden gloves and gently empty the nettles into a colander in your sink. Rinse well by using the tongs to flip the nettles. (I know you shouldn’t need both tongs and gloves but be safe!!)
Drop the nettles into the boiling water and cook for 3-4 minutes, then drain into the colander and rinse with cold water. Let drain. When the nettles are cool enough to handle, cut off the stems with kitchen scissors and discard or compost. Squeeze out the liquid from the nettles and finely chop by hand or in a food processor.
Melt the butter in a frying pan over medium heat. When the butter has melted, add the garlic and stir until just golden. Add the cream and season with salt and pepper. Simmer for about 2 minutes or until the cream coats the back of a spoon. Add the grated parmesan and chopped nettles and cook for about 2 more minutes or until heated through. Serve warm.
To serve, place the chilled chardonnay butter in a place in a cold heavy-based saucepan over low heat. Stand, without stirring just until the butter is half melted. Remove from the heat and whisk until melted and smooth. Make sure the butter doesn’t get too hot- if it totally melts it will split.
Heat a large frying pan over high heat. Toss the scallops in a bowl with a few drops of olive oil and season lightly. Cook the scallops for 10 seconds on each side or until golden but still translucent in the centre.
To assemble, place small dollops of warm creamed nettles on serving plates. Top with the scallops and spoon a little warm chardonnay butter over each. Top with shaved beetroot slices and herbs.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
