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  • Recipe Room  »  Seared scallops with salsa verde and beetroot

    4

    Ingredients

    • 12 Hervey Bay scallops, roe off
    • cooking oil spray
    • salt and pepper
    • ½ bunch parsley, chopped
    • ¼ bunch mint, chopped
    • 2 garlic cloves, minced
    • 1 tsp capers
    • 2 tsp white wine vinegar
    • 2 tbsp extra virgin olive oil
    • ½ head beetroot, sliced into fine batons

    Seared scallops with salsa verde and beetroot

    We have a dozen or more varieties of scallops found throughout Australian waters, but there’s only two main commercially harvested species. The curved shell varieties with the classic ‘scalloped’ shell are inventively called ‘commercial’ scallops, found mostly in the cooler southern waters, especially around Tasmania and South Australia.

    From our warmer northern oceans we find the flat-shelled ‘saucer’ scallop. Hervey Bay in Queensland produces the best of these. Seared lightly, and dressed with a lightly aromatic herb sauce, it is the essence of the sea.

    Method

    Sprinkle a pan with cooking oil and set over a high heat. Once smoking, sear the scallops until lightly browned on each side. Season lightly with salt and pepper.

    Combine the herbs, garlic, capers, vinegar and oil, season with salt and pepper, then spoon on top of the scallops. Dress with beetroot.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Keep parsley and mint in a glass of water and wrapped in a plastic bag in your fridge. Herbs should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Growing your own parsley and mint is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

    • Beetroot leaves needn’t be thrown out – they are edible and make a delicious addition to salads and other recipes. They may be eaten either raw or cooked.

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