We deliver Australia wide
Call 1300 303 307

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

My Market Kitchen Raw Scallop fennel ginger and yoghurt

Preparation time
5 Minutes
Cooking time
5 Minutes
Serves
2

We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!

On this episode, we venture into Clare Valley and the Hilltops regions to explore what these regions have to offer. Mike shows us how to cook scallops just right! The Fiano is going to be the surprise match for this dish with it's textual appeal that pairs nicely with the scallops.

While Mike passionately creates this delicate seafood dish, Adam suggests a perfect wine pairing of the Hungerford Hill Classic Series Fiano 2021 and Erin Eyes Emerald Isle Riesling 2021.

You can tune in at 3:30pm weekdays on Channel 10 - start cooking!

Ingredients

4 Raw King Scallops

1 Tsp Ginger

50g Fennel, shaved

4 Tbsp Early harvest olive oil

½ Lemon, juiced

1 Tbsp Yoghurt

Picked Dill for garnish

Method

1. Slice the scallop and arrange on the plate. Season with salt

2. Add your grated ginger, lemon juice to your olive oil and season to taste

3. Place dollops of the yoghurt around the plate, before dressing with your sauce and garnishing with dill

Food
Preparation time
5 Minutes
Cooking time
5 Minutes
Serves
2

SHARE