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Rottnest Island Scallops with Cauliflower Puree and Nduja Vinaigrette

Rottnest Island Scallops

Preparation time
20 mins
Cooking time
20 mins

The Robert Oatley restaurant calls the beautifully ocean-breezy Margaret River home, but it was from over on Rottnest Island that chef Rick Houston sourced his scallops for his exquisite dish. And Robert Oatley's Great Southern Riesling is an ideal match. Its lime and floral notes are a perfect counterpoint to the sweet scallops and creamy cauliflower puree.


12 scallops in the shell       

2 tbsp extra virgin olive oil

1 eschallot, finely diced

1 garlic clove, crushed        

1 bay leaf

250g cauliflower, broken into florets

125ml Riesling                     

125g thickened cream

2 tbsp lemon juice

Pinch nutmeg

Sea salt and white pepper to season             

20g butter

Micro herbs, to garnish


Nduja vinaigrette

65g Nduja             

100ml olive oil

2 tbsp red wine vinegar

8 white anchovies

2 tbsp lemon juice


1. Take scallops out of the shell, place
on absorbent paper and dry. Clean the shells in cold salted water, dry thoroughly.  

2. Heat 1 tbsp olive oil in a heavy based saucepan over low heat. Add eschallot, garlic and bay leaf, sauté for 3-5 minutes or until soft, but not coloured.  

3. Add cauliflower, cook for 2–3 minutes. Increase heat to medium, add Riesling and cook for 3–5 minutes or until reduced by half. Add cream, cook for 8-10 minutes, or until cauliflower is tender, stirring frequently. Place in a food processor, puree until smooth, add lemon juice, nutmeg, season to taste.

4. Meanwhile, place Nduja ingredients in small food processor and blitz until smooth, keep out on bench. 

5. Heat remaining oil in a fry pan over high heat, cook scallops in 2 batches for 30 seconds or until golden, turn scallops and add butter. Turn off heat, baste scallops for 30 seconds, and place on absorbent paper. (Scallops should be soft to touch.) Season.

6. To serve: arrange 3 shells on plate, place a tablespoon of cauliflower puree in centre, place seared scallops on top, dress a little of the vinaigrette around the puree, garnish with micro herbs.

Chef's note: Nduja is a spreadable salami available from select butchers, delicatessens, Italian smallgoods producers and Simon & Johnson.

Wine Match: Robert Oatley Great Southern Riesling 2017

Preparation time
20 mins
Cooking time
20 mins


Two Blues Sauvignon Blanc 2014
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