Fresh Tasmanian scallops in the half shell cooked with seafood medley and a lovely cheesy sauce.
These make a wonderful start to a seafood or steak meal and are quick and easy to make.
Chef's notes
The scallops can be cooked with the roe on or removed depending on preference.
The roe has a strong flavour and I usually like to leave it on but you may remove it if you don't like it..
Like all of my recipes these are GLUTEN FREE.
Steps
1
Preparing the seafood
Ingredients
10 x fresh Tasmanian scallops on their half shells.
200 grams fresh or canned crab claw meat.
10 cooked king prawns shelled and deveined.
Remove the scallops from their shells.
Carefully remove the muscle from the scallops as this is tough and unpalatable.
Shell and devein the prawns then chop them roughly into smaller pieces 5-10 mm in size.
Chop up the crab meat the same as the prawns.
Combine the prawn and crab meat in a dish and set aside.
2
Making the sauce
Ingredients
100g shredded tasty or vintage cheddar cheese.
100ml thickened cream.
4 tablespoons cream cheese spread.
Pinch of white pepper.
Thoroughly mix the cream and the cheese spread together.I use Kraft brand cream cheese spread but you can use whatever rich cheesy spread you have available.
Finely chop the shredded cheese and combine it as well.
Add the pepper and stir in.
Add the seafood except the scallops and mix well.
3
Finishing the dish
Ingredients
100g shredded cheddar cheese or grated Parmesan cheese.
Pinch ground hot paprika
Place the scallops back into their shells.
Spoon the seafood/sauce mix over the scallops until the shells are almost full.
Sprinkle the shredded cheese over the top of the mixture.
Sprinkle a little hot paprika over the top of the cheese.
Cook under the grill on medium for about 8-10 minutes.
Serve while still hot.
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