Recipe of the Month

Join the Fraser’s Chefs each month as they share the secrets behind creating one of their favourite dishes.

seared scallops with prosciutto

Serves 6

IngredientsSeared scallops with prosciutto

  • 24 scallops (cleaned, muscle removed)
  • sea salt
  • 12 slices prosciutto (finely shaved)
  • 6 chestnuts (Manjimup; roasted & peeled)
  • 1 punnet shisho (or young cress)
  • 90 ml tomato fondue (recipe below)
  • 30 ml nut oil (walnut or similar)

Method

Arrange the tomato fondue in a straight line down the plate.
Curl the prosciutto (2 per server) & arrange separate on top of the tomato
Slice the chestnut & scatter over the plate
Heat a pan (or flat grill); sear the scallops for 30 sec either side & arrange between the prosciutto
Scatter over the nut oil & the shisho; serve immediately

Tomato Fondue Recipe

  • 2 pieces Tomato concasse (seeded, peeled & diced tomato)
  • 2 pieces Shallot (finely diced)
  • 1 clove Garlic (finely diced)
  • 40 ml EV Olive oil

Sauté the garlic & shallots without colour, add the tomato & cook until a puree consistency, add a little more olive oil then correct seasoning, blend until a fine paste consistency.
Retain until required should be of a rich smooth consistency (can be served warm or cold)


Chris’ recommendations
Use West Australian scallops and Manjimup chestnuts.
Match the finished dish with a good Pinot Gris or Riesling

Executive Chef – Chris Taylor


Past Recipes

December 2011  goats cheese souffle with truffle honey; pear salad
November 2011  kingfish carpaccio; manna crab salad, ruby grapefruit