Creamy Witbier Scallops

20141231_114235In all my time writing for drunkspec I never once did a seafood recipe. There’s a reason for that – I’m not an avid fan of the sea’s bounty. I usually have to have my seafood battered and deep-fried to enjoy it.

Anyway, I thought it about time I stop thinking about myself and go out of my comfort zone and experiment a little. So here’s my recipe for Creamy Witbier Scallops with a crunchy, lemon roasted pea topping – made possible by Feral Brewing Co. White

What you need:

  • 1 cup frozen peas
  • 1 lemon
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons butter
  • 1 small garlic clove, crushed
  • 1/3 cup thickened cream
  • 1/3 cup witbier
  • 1/4 cup freshly grated parmesan
  • 24 scallops, without roe
  • Olive oil, extra

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What to do:

1. Thaw frozen peas on paper towel for 20 minutes.

2. Preheat oven to 160 degrees Celsius. Line a baking sheet with foil. Place peas in a bowl with the oil. Finely grate over the lemon rind and season with the salt. Stir to combine and spoon onto prepared tray.

3. Place in oven and roast for 45 minutes or until peas are crunchy, shaking tray every 5-10 minutes to turn peas so they don’t burn. Set aside to cool.

4. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Add the cream, witbier and 2 tablespoons of lemon juice. Stirring, bring to a gentle simmer.

5. Add the parmesan and stir through until completely melted.

7. Lightly crush the roasted peas using a mortar and pestle.

8. Heat a griddle pan on high heat and glaze pan with a little butter. Fry scallops for 30 seconds each side or until cooked through.

9. Place single scallops in laksa spoons, spoon over cream and witbier sauce and top with a sprinkle of the crushed, roasted peas. Enjoy a few with the rest of your bottle of wit, but be sure to leave some scallops for the guests!

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The verdict: yeah, look, I’m not gunna rush out and buy another 24 scallops straightaway, but to my surprise, I didn’t completely hate it. The scallops being sweet and juicy as they were contrasted well against the astringency of the witbier and sharpness of the parmesan sauce, while the crunchy peas added texture and a bit more citrus zest overall. If you dig scallops, give it a burl, the flavours work well and it really did make me wish I liked seafood more. No worries though, I just had to wash it down with some more of that delicious wit. 😉

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