South AmericanAppetisers
shark bay scallops with pickled carrot & chilli pressed olive oil
Scallops are often traditionally baked in a wood-fired oven, enhanced with white wine and cheese. At Antara, there is a beautiful wood-fired oven, and as soon as I saw it, I knew that scallops would be one of the snacks on the menu. The combination of the sweet and sour notes from the carrots, the anise, and the fresh herbal flavour from the chervil, paired with Mount Zero Chilli Pressed EVOO, makes the dish dance! As a good Chilean knows, there's never enough acidity, so a splash of lemon is essential.
4
Juan Lantadilla Tapia, Antara
Directions
Pickled Carrots
- Combine all ingredients except the carrots into a small saucepan and slowly bring up to a simmer.
- Whilst the pickling liquid is coming up to temperature, peel and grate the carrots.
- Once the liquid comes to a gentle simmer and the sugar and salt are dissolved, add in the grated carrot and leave to cool down until it reaches room temperature.
- Transfer to a jar and reserve in the fridge until ready to make the pickled carrot butter.
Pickled Carrot Butter
- Using a food processor, mix all the ingredients until thoroughly combined. Taste and adjust seasoning if necessary.
- Make logs with the butter using baking paper to roll them, let the butter set in the fridge
To Cook the Scallops
- Slice the pickled carrot butter into little $1 coins.
- Place the scallop meat in the centre of the shell and top each one with a round of the pickled carrot butter and a generous drizzle of Mount Zero Chilli Pressed EVOO.
- Bake in a scorching hot oven (as hot as it can go) with the grill on for 2 minutes. If you have a wood-fired oven, even better!
To Serve
- Pick and wash the chervil, and dress with olive oil, lemon juice and pink lake salt.
- Garnish each scallop with the dressed chervil and a lemon slice to finish.
