Clearwater Patagonian Scallops Recipe Inspiration

Preparation Instructions

For best results, thaw a portion of scallops overnight in the refrigerator. For quick thaw, place a portion of scallops in a sealed bag in cold water for 30 minutes. Do not thaw at room temperature or in the microwave. Do not refreeze after thawing. Patagonian scallops are ideal used in salads, ceviche, pastas and other applications.

Pan Seared

Gently pat scallops dry and season with salt. Evenly coat heavy bottom pan with 30 ml (2 Tbsp) of oil on medium-high heat, until oil faintly smokes. Carefully slide scallops into pan. Cook for 2 ½ – 3 minutes, flipping scallops every 30 seconds until seared. Enjoy on their own, serve on salad or use in a favourite recipe.

Scallop Linguine – Serves 2

Ingredients

70 g Clearwater Patagonian scallops, thawed
2 tbsp butter
2 tbsp olive oil
3-4 cloves fresh minced garlic
1/2 Fresh squeezed lemon juice
1/4 glass white wine
to taste salt
2 tbsp finely chopped parsley
100 g linguine

Method

1. Prepare linguine according to package directions.
2. Meanwhile, melt the butter and olive oil in a large, heavy frying pan. Add garlic and sauté until transparent.
3. Add the scallops and sauté over medium high heat until cooked, approximately 2 minutes. Alternatively, for a burst of flavour, you may add in 2 Tbsp of cooked pancetta, baby spinach or sundried tomatoes with the scallops.
4. Add lemon juice, wine and salt. Simmer for 1 minute.
5. Pour over cooked linguine, add chopped parsley and enjoy.

TOM YUM SOUP WITH PATAGONIAN SCALLOPS – serves 2

Ingredients

200 g onions, roughly chopped
150 g tomatoes, roughly chopped
20 g red chilli, sliced
15 g galangal, peeled and sliced
2 lemongrass stalks, bashed
70 g Clearwater Patagonian scallops, thawed
270 g whole raw king prawns, peeled and deveined, heads removed and reserved
1 chicken stock cube
120 g oyster mushrooms sliced
8 lime leaves
1 tbsp sugar
5 tsp fish sauce
5 tsp lime juice
70 ml Thai coconut milk
1 tbsp Thai chilli jam, optional
small handful of coriander, roughly chopped, optional

Method

1. Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, red chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.
2. Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained vegetable and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 minutes until the mushrooms are tender.
3. Add sugar, fish sauce, lime juice, coconut milk, scallops and prawns. Bring to the boil and cook until the scallops and prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish and serve.