Entrees

Scallop, lardo and smoky chilli

Name: Scallop, lardo and smoky chilli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 12 scallops, cleaned, in the half shell; 1 tsp olive oil; 6 thin slices lardo (lard-based cured meat – substitute pancetta), halved lengthways, cut into 7cm strips; 6 long red chillies; 1/4 cup (60ml) olive oil; 1 small garlic clove, crushed; 1 tbs sherry vinegar; 1/4 tsp ground allspice; Pinch of ground chipotle (from good grocers)

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by delicious. team

delicious. team

Nov 01, 2017

“We love to use local scallops in season, but Hervey Bay are a great replacement,” says Matt. Recipe by chef Matt McConnell.

12 scallops, cleaned, in the half shell
1 tsp olive oil
6 thin slices lardo (lard-based cured meat – substitute pancetta), halved lengthways, cut into 7cm strips

Smoky chilli

6 long red chillies
1/4 cup (60ml) olive oil
1 small garlic clove, crushed
1 tbs sherry vinegar
1/4 tsp ground allspice
Pinch of ground chipotle (from good grocers)

Method

1.

For the smoky chilli, heat a chargrill pan to high heat. Toss chillies in oil and grill, turning halfway, for 5 minutes or until blistered. Transfer to a zip-lock bag and stand for 10 minutes. Peel chillies, discarding seeds, and chop. Transfer to a bowl, stir through remaining ingredients and a pinch of salt flakes, and set aside.
2.

Preheat oven to 220°C.
3.

Drizzle scallops (in their shells) with oil. Place on a baking tray and roast for 3-4 minutes or until just cooked through.
4.

Arrange lardo slices on scallops. Top with smoky chilli and serve immediately.