Tasmania’s famous scallops will be on display later this month at the Tassie Scallop Fiesta.
The event, which will go ahead between August 19 and 23 despite restrictions on crowd numbers, will feature demonstrations from three Northern Tasmanian chefs.
Each chef will be preparing different scallop-based meals for some lucky attendees to try.
In other news:
For Rupert and Hound head chef Paige Anning this is the first time she has ever done something like this.
She will be supported by Cataract on Paterson head chef Chris Williams.
The pair will be showing the attendees how to make pan-seared scallops with crispy chorizo Romesco sauce.
Anning said she has always loved cooking with scallops.
“I quite enjoy eating them, there is a lot you can do with them – eat them in different ways,” she said.
She said Tasmanian scallops have a lot more flavour then scallops from other places.
Chef Terry Fidler echoed Anning’s claims.
He will also be demonstrating at the festival and will be making Tasmanian scallop ceviche and half shell scallops laska.
Fidler said he was excited to be involved in the fiesta.
“I have a house in Bridport, my mother was born and raised at Bridport – Bridport has always been apart of my family’s culture,” he said.
“I think that the Bridport scallop festival is fun and it’s in the middle of winter, so it is totally out of the seasons of events that are on the rest of the year.”
He said his number one tip for people cooking scallops was to make sure not to overcook them.
“Less is more – you are better off serving them still a little bit opaque,” Fidler said.
Tasmanian Country Club head chef Chris Wright will also be giving a demonstration at the event.
- Chefs Anning and Fidler shared some of their favourite recipes.
Pan-seared scallops with crispy chorizo Romesco sauce
- 500g Tasmanian scallops with roe on
- 1 x mount Gnoman chorizo
- 1x serve of Romesco sauce
- Canola oil for pan
- Salt pepper to season
Step One: Thinly slice chorizo. Lay chorizo on tray and bake at 200° celcius for about seven minutes until chorizo is crispy. Once cooked transfer to paper towel to drain off any excess oil.
Step Two: Heat another pan with canola oil to medium heat. Place scallops in pan making sure you do not overload pan.
Step Three: Cook scallops until sealed on either side and a nice caramelisation appears on each side, this will take about a minute on each side of the scallops.
Step Four: Before removing scallops from pan season with a sprinkle of salt pepper
- Two large red chillies
- Two large red capsicum
- Four tablespoons of tomato paste
- One roasted head of garlic
- Two or thee cups of olive oil
- One third of a cup of roasted hazelnuts skin off
- Three half tablespoons of sherry vinegar
- One half teaspoon of smoked paprika
- One quarter of a teaspoon of cayenne pepper
Step one: Spray capsicum chillies with oil. Roast in oven on 220° Celsius heat until skins are roasted black.
Step two: Remove from oven and place in a bowl and cover with cling wrap to rest – this will make the skins easier to peel.
Step three: Once capsicum and chillies have cooled down remove skin and seeds.
Step four: Place all ingredients in blender and blend until smooth.
Tasmanian scallop ceviche
- 200g scallops
- Juice of one lime
- Juice of one lemon
- One chilli finely chopped
- One small onion finely chopped
- Two tablespoons of chopped coriander
Step one: Slice the scallops thinly and put them in a bowl with lemon, lime and chilli.
Step two: Leave for two hours
Step three: Mix in the onion and coriander and serve with lavosh crackers
Sign up to one of our newsletters