picked up some cheapish seafood friday afternoon. i was going to make two meals of it, but it ended up being one... a bunch of scallops still in shell (had never shelled scallops before) and a mulloway which I filletted (about the second time I've filleted a fish).
The scallops were simply seared in a pan and put on a plate with a half shell. I made a puree of apple, butter, lemon juice and sour cream to go next to it. i tried to make an apple, red onion and apple cider 'jam' to put next top it, but it turned to toffee without me realising and when I tasted it i burnt my lip... so instead on a whim i put an artistic swirl of spiced verjuice dessrt syrup that we'd bought at Providore in Margaret river on the place. the spice was cinnamon and it worked a treat.
For the main course I marinated the fish fillets in the following paste from The Asian Barbecue Book, which is sensational. This was a mixture of
2 tsp toasted cumin seeds
1 tsp toasted coriander seeds
1/2 tsp dried thyme leaves (the recipe has 1 tsp ajowan seeds with thyme as an alternative)
1 tbsp chopped fresh ginger
6 cloves garlic, chopped
1/2 tsp ground turmeric
1/2 tsp ground white pepper
1-2 tsp chilli flakes (I used 1/2 tsp chilli powder
2 tbsp lemon juice
1/4 cup yoghurt
You grind the toasted spices and thyme, then add the ginger and garlic and grind again, the turmeric, white pepper, chilli and a little lemon juice. finally add the rest of the lemon juice and yoghurt. Marinate the fish for an hour. I was going to BBQ on the Weber but it was dark and cold outside, so I baked it in the top of the oven until it just started to brown.
We had it with home made chips and some aioli (not home made). Great stuff.