IT’S SWELL!

MAKE MOUTHS WA­TER WITH A FRESH FISH SUP­PER

New Zealand Woman’s Weekly - - THIS WEEK IN... - Send your foodie thoughts and ques­tions to Nici: nwickes@bauer­me­dia.co.nz

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

SERVES 2

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,

halved length­wise

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,

pat­ted dry

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!

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