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.
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Smoked Gnocchi with Seared Scallops. The weekend is the perfect time to make your own gnocchi. Pair with in-season broad […]
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Moussaka of Eggplant with Seared Scallops & Tarama. Peter Conistis of Sydney’s Alpha Restaurant shares his signature recipe for Scallop […]
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Leek and Green Peppercorn Pasta with Seared Scallops recipe, brought to you by MiNDFOOD.
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