The Lure Seafood Restaurant at the Coro Hotel, Milton, has been voted Queensland’s Best Seafood Restaurant and this seared scallop recipe with a twist from executive chef Andrew Pont shows why…

Ingredients:

Serves 4

  • 60ml Grey Goose Vodka
  • 60ml Extra Virgin olive oil
  • 100g mizuna leaves
  • 1 bunch asparagus, trimmed, finely sliced at 60˚angle
  • 28 scallops, large
  • 160ml creme fraiche
  • 3 French shallots, peeled and diced
  • 25g salmon roe
  • White pepper to taste
  • Salt flakes to taste
  • 4 lime cheeks

Method:

Toss mizuna and asparagus in extra virgin olive oil and 20ml Grey Goose Vodka. Heat a large pan on high heat, add the olive oil when hot then add scallops and cook on both sides until lightly coloured but still medium rare inside. Remove from the pan and set aside to rest.

Add shallots to the pan and cook without colour, add 40 ml Grey Goose Vodka then creme fraiche. Bring to a simmer and return the scallops to the pan, add salmon roe and season, coat the scallops with sauce. Remove from the heat.

Arrange salad in the centre of four plates, place 7 scallops around the salad on each plate. Top each scallop with the sauce and garnish with lime.