MAKE MOUTHS WATER WITH A FRESH FISH SUPPER
Nici’s seafood classics
As summer approaches, my attention turns to seafood as a lighter dinner option – and it doesn’t get any better than pan-fried New Zealand scallops, baked cod, South Island salmon or Mum’s delicious mussel fritters. Catch and eat!
Nici Wickes FOOD EDITOR
Caramelised scallops & potatoes
A confession: I adore scallops and can easily polish off a couple of dozen on my own. That’s a little greedy of me, I know – not to mention expensive! So in this recipe, I’ve stretched out a dozen scallops to serve two. Served with gorgeous roasted Jersey Benne potatoes, they’re completely satisfying.
6-8 small Jersey Benne potatoes,
2 tbsp olive oil
½ tsp sea salt
¼ cup sour cream
2 tbsp crème fraîche
½ tsp lemon zest
12-20 New Zealand scallops,
1 tbsp butter
1 tbsp capers
Small handful of microherbs
or chopped parsley
Lemon juice, to serve
1 Preheat oven to 200°C.
2 Toss the potatoes in olive oil and transfer, cut-side down, to a roasting dish. Sprinkle with salt. Bake for 30 minutes or until well caramelised on one side, then toss and continue baking until cooked through – about 10-15 more minutes.
3 Make the dressing by mixing together the sour cream, crème fraîche and lemon zest. Spread the mixture onto two plates.
4 When the potatoes are ready, it’s time to cook the scallops. Prick each coral (the orange part) with a toothpick or sharp knife. Melt the butter in a large pan over medium heat until it foams. Lay the scallops in the pan in a clockwise direction. When the first one turns a dark golden colour, begin to turn them in the same order. Once you’ve finished turning all the scallops, you can begin to remove them from the pan, one by one.
5 Scatter the hot, roasted potatoes over the sour cream dressing, then sprinkle over the scallops, capers, herbs and a squeeze of lemon juice. Serve immediately.
Nici’s n o t e... • This is a great recipe to stretch out somewhat pricey scallops!