Smokey Scallop Carpaccio

—Recipe by Chef Daniel Medcalf

Toasted scallops served over thinly sliced Heirloom tomatoes, accented with seasoned

creme fraiche and Golden Ghee infused with caramelised prawns. 

INGREDIENTS (Serves 2)

2 Tbsp Creme Fraiche

8 Large Scallops (Shell off)

2 Medium - Large Coopers Shoot (or other) Heirloom Tomatoes

Sea Salt Flakes to Season

Olive Oil to Season

White Wine Vinegar to Season

Baking Paper

Caramelised Prawn Infused Golden Ghee

300 gm prawn heads 

100 gm shallot

¼ bunch thyme

20 gm tomato paste

200gm Golden Ghee

METHOD

Time 2.5hrs 

1. First prepare the Prawn infused Golden Ghee by putting a heavy based pot on high heat on the stove. Once the pot is hot, add 1 tsp of Golden Ghee and prawn heads and fry until the heads are brown and the ghee appears caramel in colour.

2. Next add roughly chopped shallots and thyme (not chopped) to the pot and allow to simmer until shallots appear brown, then add in the tomato paste and simmer until fully dissolved within the Golden Ghee liquid.

3. Add the rest of the Golden Ghee to the pot and reduce heat to a minimum. Cover and cook on low heat for 20minutes to properly infuse flavours.

4. Remove pot from heat and place mixture in the fridge or freezer for 2 hours or until cold (not frozen).

5. While waiting for this to cool (or when you’re ready to serve), prepare the rest of the meal.

6. Season the Creme Fraiche with a sprinkle of sea salt and place in a circle on the centre of your serving plate.

7. Thinly slice heirloom tomatoes and arrange flat on the plate over the top of the Creme Fraiche.

8. Season the entire plate with a drizzle of olive oil, another pinch of salt and a drizzle white wine vinegar.

9. Next, place scallops between two sheets of baking paper and using a meat tenderiser, lightly bash out scallops until relatively flattened and thin (ideally 2-3mm).

10. Lay flattened scallops over the top of the heirloom tomatoes on your serving plate, then use a kitchen brush to cover scallops with pre-prepared prawn infused Golden Ghee oil.

11. Using a kitchen blowtorch, lightly scorch scallops until golden on top and season with another sprinkle of salt and a drizzle of olive oil.

12. Serve and enjoy!