Home / World News / Guest Chef: The Shorehouse head chef Pali Singh shares his Abrolhos Islands scallops with jamon serrano

Guest Chef: The Shorehouse head chef Pali Singh shares his Abrolhos Islands scallops with jamon serrano

Ingredients

150g unsalted butter

50g prosciutto

6g garlic, peeled and minced

20g chives, finely sliced

50g red onion, finely diced

20g panko breadcrumbs

Pinch of cayenne pepper

2g smoked paprika

3g kosher salt

The Shorehouse head chef Pali Singh.
Camera IconThe Shorehouse head chef Pali Singh. Credit: SHOT BY THOM

Method

To make the butter:

Step 1 Finely dice and sweat the red onion and garlic in a pan.

Step 2 Mince the serrano jamon and add to the onions. Continue to cook softly until the fat is rendered.

Step 3 Cool the mix down in a fridge.

Step 4 Add all other ingredients to softened diced butter, add jamon and onion mix.

Step 5 Roll into 3cm diameter logs and cool.

Step 6 Cut the butter into ½ cm width discs.

To make the scallops:

Step 1 Preheat the oven to 200C.

Step 2 Place the scallops in half shell on a baking tray; place butter disc on top of each scallop.

Step 3 Bake the scallops in oven for 4-5 mins.

Step 4 To serve, put some wet salt mix on a plate to hold the scallops. Using tongs, serve the scallops by pressing the shell down onto the salt, so it holds.

SERVES 1

Abrolhos Islands scallops with jamon serrano, panko and paprika butter.
Camera IconAbrolhos Islands scallops with jamon serrano, panko and paprika butter. Credit: SHOT BY THOM

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