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Using a couple of cans of creamed corn from your pantry, this delicious soup with scallops is so quick to whip up for an easy week-night meal.
Risottata is a risotto-style way of cooking pasta. So easy to make, just add the pasta to the saucepan with liquid and stir until tender and the sauce has thickened.
You can’t go wrong with seafood beautifully charred on the bbq. Can’t decide between king prawns, squid and scallops – why not have them all? Variously topped with hibiscus salt, a lightly sweet and zippy ancho chilli romesco sauce, and a mint and taramasalata dressing – this spread has all bases covered.
Des Harris, Culinary Director for Hilton Auckland shares his recipe for flame-grilled diamond shell clams.
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