In times gone by - we have all experienced the burnt snag, charred onions and of course dry steaks when we get together with friends for a BBQ.
This Easter, why not be the BBQ Master with a simple and elegant BBQ Feast that will have your guests bathing you in Glory for your handy work!
Ben Farley from Bar-Be School runs a series of tailored BBQ classes that are designed to increase both your performance and confidence when you next get the gang around for a BBQ. Their recipes are designed to be simple yet professional and will have you actually spending time with your guests rather than labouring over the BBQ.
Their most popular class is of course the “Beer & BBQ” class where they match the boutique flavours of the James Squire range of Beers to a Gourmet four course BBQ lunch. In this class you will cover such dishes as seared half shell scallops with chilli and lime (scroll down for this great recipe), hood roaster Ribs of Beef, Grilled Pumpkin and Fetta Salad and to finish BBQ Chocolate and Ricotta Hotcakes. Matching craft Beer with Food is all the buzz and they will ensure that you leave Bar-Be School armed with all the tips and trick to host your own gourmet BBQ lunch with profile Beer to Food matching from the James Squire range.
If you would like to book one of these great classes call 1300 227 745 or email info@bbqschool.com.au
BBQ ½ Shell Scallops with Soy, Chilli, Lime And Coriander
Ingredients: Serves 2
6 ½ Shell Scallops
30ml Soy Sauce
1 fresh chilli
1 lime (zest & juice)
2 sprigs coriander
50 ml good quality olive oil
Salt
Salad Suggestion
1 Bunch Mizzuna
1 pack Bean Sprouts
1 pack Snowpea Shoots
1 Red Capsicum cut into
strips
Equipment:
Hooded BBQ
Mortar and Pestle or blender
Mixing bowl
Spoon
Fish lifter
Method:
1. Heat BBQ to hot and then turn down to ¾’s with the hood down.
2. Place Soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar
3. Crush into a rough pulp, add olive oil.
4. Take Scallop from shell and place shell under the BBQ hood on the resting tray to cook.
5. Brush Scallops with marinade and grill lightly on one side till golden.
6. Place scallop back into shell under the hood and spoon additional mixture
onto the scallops.
7. Let scallops cook for 1 minute then serve on a plate.
8. Garnish with a light salad of your favourite leaves with crunch shoots and
sprouts or strips of capsicum.
Chef’s Tip: When preparing chillis, you don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.
Happy Cooking!
Ben Farley
Bar-Be School
I know its a silly question but you said “to cook the shells” do you mean just to warm them up or ?? Also when I place the 1/2 cooked scallop back in to the shell should the cooked side be up and the shell then cook the other half or cooked side down and the BBQ will finish the top half. Sorry I know its a silly question but with the price of scallops in the shell around here in the bush I want to get it right.. Thanks
Hi Greg
•“To Cook the Shells” – This effectively means that you want to take the rawness from them. In effect if you put something cooked with something raw it can be hazardous in terms of possible cross contamination. You are not cooking the shells to eat but rather so that if you serve the cooked scallop back into the shell then it cannot be raw.
•“Placing the Half Cooked Scallop back in the Shell” – Yes do place the cooked side up and the raw side down so that the hot scallop shell with the hot dressing can cook the second side. This needs to be relatively quick just before the serving time as scallops can cook quickly and you don’t want to overcook. The scallop shell being hot will keep the scallop cooking even once served so not leaving it too long will give the best result.
I hope this clears it up for you. Please let me know if you have any other questions.
Kind Regards
Ben Farley
Bar-Be School