SCALLOP EDGE
THE SWEET NUTTINESS OF THIS OCEAN-FRESH, LIGHTLY FLAVOURED SHELLFISH IS LIKE NOTHING ELSE ON EARTH
Some of the most beautiful scallops on Earth are found off Kangaroo Island, South Australia. The only licence holder for queen scallops in South Australia is the dynamic Paulie Polacco, who is out in all weather in his heavy-duty wetsuit with his shark repeller strapped to one leg. He runs along the bottom of the ocean (such is the pull of the current) collecting scallops into a sack hauled up on to his small boat.
“It’s a surprise when you eat one as nothing else on Earth tastes like them,” Paulie says.
This recipe is from Adelaide-based Calabrese chef Salvatore Pepe, who revels in the seafood of South Australia. The trick, he says, is to enhance the flavour without overpowering the magic of the sweet, slightly nutty-tasting scallop.
CAPESANTE GRATINATE
Serves 2 as an entree
INGREDIENTS
4 live scallops; 1 garlic clove, finely chopped; 1 small red chilli, finely chopped; ½ bunch of flat-leaf (Italian) parsley, roughly chopped; 25g (¼ cup) dried breadcrumbs; 3 tbsp extra-virgin olive oil; 1 tbsp finely grated parmesan; wedge of lemon
METHOD
Preheat the oven to very hot (250C).
Use a small sharp knife to prise open the scallop. Cut along the surface of the flat shell – this will release the scallop. Remove the flat shell. Cut the body of the scallop to separate it from the shell. Remove the mantle, gills and intestines – you want just the muscle and coral to remain. Also remove the side muscle, which sits on the opposite side of the scallop to the coral.
Combine all the other ingredients except the lemon – be generous with olive oil, the mixture should be quite wet. Cover each scallop with some of this mixture, place on a baking tray and bake for 2 minutes.
Squeeze a little lemon over before serving.