Saffron Sea Scallops
Prawn oil is a perfect finisher for this delicious saffron sea scallops
Ingredients
50g Butter / cold cubes
50g Leek| sliced thin rounds
5g Chives / cut fine
5g Lemon Thyme / leaves
100ml Rose
Pinch of Saffron | Australian Argyle
100ml Cream
Salt flakes to taste
Pepper to taste
Olive oil
Lemon thyme| leaves
6 Australian Sea scallops | Blanch the shells & use to serve
5-10g butter
5-10 ml Seaweedery Prawn Oil
Method
Place half the butter in a saucepan, add the leek,chives & half the lemon thyme,cook for 1 minute until tender and with out colour
Add the wine & saffron ,reduce by 2/3rds
Add the cream & reduce by half
Season to taste, remove from the heat & whisk in the remainder of butter stand aside
On a tray season the Scallops with salt pepper and olive oil & lemon thyme
In a hot pan seal the scallops & turn & serve in Scallop shells with Saffron Sauce
Finish with a drizzle of prawn oil
Tips and Tricks
What a gorgeous way to entertain
Secret chef’s ingredient - natural prawn flavour
Chef’s tip Serve seared scallops with sauce on plate or on natural shells
:: NEW BATCH ::
This is a flavour bomb, a natural prawn shells flavour to use as a seasoning when you cook. A secret chef’s ingredient
This flavourful ingredient is often featured in MasterChef recipes. When chefs are making all those delicious dishes the flavour is actually coming from the prawn shells and heads, not from the prawn itself. And there is a bit of process involved which requires time, skills and labor to extract it. We replicated this process saving over wise discarded premium Australian wild caught prawn shells and made this amazing flavour bomb, all natural.
Just one teaspoon can make any pasta a prawn pasta – I use it for fried rice, paellas, laksas, wontons … anywhere you want to add a layer of the prawn taste
Our delicious prawn oil is made from discarded prawn shells
of premium wild caught Skull IslandTiger Prawns
A bit of a background story
When you buy frozen prawns their shells are often missing – have you ever wondered about what happens to them?
Well, usually they go straight to the landfill, sharing the same route as almost 50% of seafood catch, which includes prawn shells, fish carcasses and heads. And these parts hold the most flavour and nutrition, used by chefs at the restaurant kitchens to create delicious meals!
We set our mission to rescue these flavours and nutrition and bring them to your table
Flavour enhancer + health boost
Use it on: risottos, pastas, fried rice, mix with pork mince (think prawn and pork wontons) - check our recipe page for an inspiration
Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia!
Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly king on the plate.
Certified ‘sustainable’ by the Marine Stewardship Council (MSC), Skull Island tiger prawns caught by Austral Fisheries are the world’s first certified sustainable tropical prawns. They are only caught during the months of August to November each year, and only caught during the night to ensure minimal impact on bycatch.
Now we ensure that all parts of these precious catches are consumed with shells transformed into delicious prawn oil for you to enjoy.