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    Recipes — Entrée

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    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?

    Radish, Carrot, Cucumber and Mint Salad with Pork Sausages

    For a salad bursting with flavour you can't beat this delicious sausages, radish, carrot, cucumber and mint recipe.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp honey
        •    1 cup mint leaves
        •    1 tbsp lemon juice
        •    2. tsps Dijon mustard
        •    1/4 cup (60ml) olive oil
        •    60g baby rocket leaves
        •    500g thick pork sausages
        •    2 tbsps pine nuts, toasted
        •    2 carrots, peeled into ribbons
        •    1 cucumber, peeled into thin ribbons
        •    1 bunch radishes, trimmed, thinly sliced

    Method

    1. Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
    2. Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
    3. Drizzle salad with dressing.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/radish-carrot-cucumber-mint-salad-pork-sausages/40b50d15-7785-4514-8823-004e639010e6

    Saffron Scallops

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt
        •    6 tbsps butter
        •    1/2 cup white wine
        •    1/4 tsp saffron threads
        •    1 shallots, finely chopped
        •    pinch crushed red pepper
        •    1 1/4 pounds sea scallops
        •    snipped chives, for garnish
        •    Grated peel and juice of 1/2 lime
        •    1 mango, chopped (about 1 cup)

    Method

    1. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
    2. Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
    3. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
    4. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.



    This great family recipe is thanks to Rachael Ray Mag Recipes at https://www.rachaelraymag.com/recipe/saffron-scallops

    Caramelized Scallops

    I have been so, so excited to share this dish with you.  This meal was knock-your-socks-off good.  So good that the whole time I was eating it, I felt a degree of disbelief that it had come from my own kitchen instead of a fancy restaurant.  The scallops are dipped in sugar and sautéed in clarified butter, literally creating a caramel coating on the outside.  The sweet caramel flavor is subtle and with the white wine pan sauce, it is a wonderful compliment to the scallops.  This is a recipe I’ll be glad to have in my pocket when I’m looking for a special occasion meal or a dish to impress.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    8 chives
        •    1 tbsp lemon zest
        •    pinch of kosher salt
        •    12 large sea scallops
        •    ½ cup dry white wine
        •    4 tbsps clarified butter
        •    freshly ground black pepper
        •    1 tbsp finely chopped flat parsley
        •    juice of one lemon, freshly squeezed
        •    ½ cup white sugar, spread on a flat plate

    Method

    1. Rinse and dry the scallops well.  Season both sides of the scallops with salt and pepper.
    2. Heat a skillet on medium-high for 2 minutes.  Add the clarified butter and swirl to coat the pan.  When the butter begins to foam, prepare the scallops quickly.  Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere.  Place the scallops sugar side down in the skillet and sauté for 2½ minutes.  If the sugar starts to brown too quickly, reduce the heat.  Flip the scallops over and cook for 1 minute more.
    3. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes.  Transfer the scallops to a platter or serving dishes.  Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest.  Serve immediately.



    This great family recipe is thanks to Everyday Yannie Recipes at http://everydayannie.com/2011/07/13/caramelized-scallops/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly