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    Recipes — Entrée

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    Pan-seared Scallops with Asparagus and Pancetta

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    olive oil
        •    1/2 tsp salt
        •    1/4 tsp salt
        •    1 tbsp butter
        •    1 tsp olive oil
        •    12 sea scallops
        •    2 tbsps dry vermouth
        •    2 tbsps chopped chives
        •    12 medium asparagus spears
        •    1/4 tsp freshly ground pepper
        •    2 tbsps shaved Parmesan cheese
        •    3/4 cup freshly squeezed orange juice
        •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)

    Method

    1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.

    2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.

    3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.

    4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

    5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.



    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta

    Pan-fried Scallops with Parsnip Purée & Pancetta Crumbs

    Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 3


    Ingredients

        •    juice 1/2 lemon
        •    1 tbsp vegetable oil
        •    9 large scallops, coral removed


    For the pancetta crumbs:

        •    50g fresh breadcrumb
        •    1 tbsp thyme leaf, chopped
        •    50g pancetta, cut into 5cm slices


    For the parsnip purée:

        •    200ml full-fat milk
        •    small knob of butter
        •    200g parsnip, cut into chunks


    Method

    1. To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.

    2. To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.

    3. Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.

    4. Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-scallops-parsnip-puree-pancetta-crumbs

    Huon Premium Cold Smoked Salmon with avocado and prawns

    If you want something fresh, health and easy you can’t go past this dish. A great snack or summer lunch, it’s an irresistible flavour combination!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    to taste salt flakes
        •    1 tbsp lemon juice
        •    1 tbsp baby capers
        •    1 small shallot, sliced
        •    20ml extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    1 lebanese cucumber, diced
        •    12 prawns, cooked and peeled
        •    1 avocado, cut with a melon baller
        •    1 cup Turkish bread, torn into small pieces
        •    200g Huon Premium Cold Smoked Salmon

    Method

    1. Place torn pieces of Turkish bread into a bowl and toss with olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
    2. Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
    3. Combine together with lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with salt flakes and several baby lettuce leaves.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-cold-smoked-salmon-avocado-prawns/

    Scallop & Apple Salad with Hazelnut Dressing

    Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    25g butter
        •    juice 1/2 lemon
        •    6 scallops, without roe
        •    1/2 crispy, green eating apple
        •    small handful watercress leaves
        •    2 tbsps finely chopped toasted hazelnut
        •    2 tsps extra virgin rapeseed oil, plus extra for drizzling


    For the dressing:

        •    175g hazelnut
        •    2 tsps maple syrup
        •    3 tbsps cider vinegar


    Method

    1. To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste – the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.

    2. Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.

    3. Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don’t overcrowd the pan.

    4. To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2774679/scallop-and-apple-salad-with-hazelnut-dressing

    Prawn and Papaya Lettuce Wraps

    These lettuce wraps are fresh and light, perfect for a summer starter.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    juice of 1 lime
        •    2 tsps fish sauce
        •    2 tsps palm sugar
        •    1 tbsp vegetable oil
        •    1 tbsp sweet chilli sauce
        •    4 inner leaves of butter lettuce
        •    1 tbsp chopped coriander leaves
        •    4 spring onions, sliced on the diagonal
        •    1 small red chilli, seeded, finely chopped
        •    400g cooked peeled prawns, cut into bite sized pieces
        •    1 small red papaya, peeled, seeds removed, cut into bite sized pieces


    Method:
    Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice and sugar, and whisk gently to combine. Place in a bowl with prawns, papaya, coriander and spring onion (reserving some spring onion for garnish). Place a lettuce leaf on each serving plate, fill with mixture and garnish with reserved spring onion.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-papaya-lettuce-wraps/3aac0462-c8bb-46be-a5e8-3b1ce4f9a3e3?