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GEOFF’s Pasta and Abrolhos Scallops…

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"Abrolhos Island scallops with pasta - a dish where the sweetness of one of Australia's finest shellfish sets the tone and the pasta simply provides the canvas, restraint in the kitchen letting the scallop do what it does best."
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: Australian, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 450 gm Fresh Abrolhos Scallops (roe on or off)
  • 600 gm spaghetti (Rustichella d'Abruzzo)
  • 12-15 Cherry tomatoes
  • 150 gm Pistachios (optional for pesto)
  • 90 gm Prawn bisque (optional, frozen cubes)
  • 1 bunch Parsley, finely chopped (reserve half for finishing)
  • 2 whole Lemons (1 for juice, 1 for wedges)
  • 120 ml Extra Virgin Olive Oil
  • 3-5 gms Sea salt and black pepper to taste
  • 1 Crusty ciabatta or baguette

Equipment

  • Induction
  • Gas Stovetop

Method
 

  1. If making pistachio pesto, prepare it first and set aside
  2. Prepare the scallops: Pat scallops completely dry with paper towel and let them come to room temperature for 15 minutes. Season both sides with sea salt and black pepper just before cooking.
  3. Bring a large pasta pot filled with water and rock salt to a boil on induction setting 9 or high heat. Cook pasta according to packet instructions, minus 1 minute.
  4. Sear the scallops: Pour 40ml of extra virgin olive oil into a large heavy-based pan or Teppanyaki plate on induction setting 8 or high heat. The pan needs to be properly hot - when a drop of water sizzles immediately, it's ready.
  5. Working in batches if needed (don't overcrowd), place scallops on cooking surface, leaving space between each one. Sear for 60-90 seconds on first side until deeply golden. Turn once and sear other side for 60 seconds. Remove to a warm plate.

Notes

For Perfect Scallops:
  • Dry scallops thoroughly - moisture is the enemy of a good sear
  • Don't move them once placed in the pan - let them develop that golden crust
  • Room temperature scallops cook more evenly than cold ones
Equipment:
  • Cooking Method: Induction/Stovetop, Miele Teppanyaki Plate
  • Induction Setting: 8-9 for pasta water, 8 for searing scallops
Variations:
  • Pistachio pesto adds nutty depth (optional)
  • Prawn or scallop bisque cubes add richness (optional, use frozen 30gm cubes)
  • Cherry tomatoes are optional but add sweetness and colour
Sourcing:
  • Abrolhos scallops sourced through Fair Seafood SA with full traceability
Storage & Freezer:
  • Fresh scallops: Use immediately or freeze within 24 hours. Freeze in single layer on tray, then transfer to freezer bag. Use within 3 months.
  • Prawn/scallop bisque: Freeze in 30gm cubes in ice cube trays. Store frozen cubes in freezer bags for up to 3 months.
  • Pistachio pesto: Freeze in small portions (ice cube trays work well) for up to 3 months.
  • Finished pasta dish: Not recommended for freezing - scallops become rubbery when reheated.
Amount Per Serving | Calories – 925 or Kilojoules – 3,870| Total fat 36gm, Saturated fat 5gm, Monounsaturated fat 14gm, Polyunsaturated fat 3gm, Trans fat 0gm | Cholesterol 5mg | Sodium 884mg | Potassium 849mg | Total Carbohydrate 103gm, Dietary Fibre 10gm, Sugars 10gm | Protein 39gm | Vitamin A 145%| Vitamin C 189% | Calcium 18%| Iron 56%.
*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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