Epicure Recipe Cards #32 & #12: Scallop Ceviche, Sesame Butterfly Prawns

Plans to prepare a simple, light and refreshing dinner isn’t always as easy as it seems. Whilst the cooking process may be straightforward and economical time-wise, the whole background planning and procuring of ingredients can be quite the opposite. When cooking seafood, and especially in the case of the ceviche below, not only is fresh quality produce important for taste but also for hygiene.

I forewent my local fishmongers and headed to the dedicated seafood section up the back of Paddy’s Markets at Haymarket, after having had brunch with Laura near-ish by. I was in complete disbelief when I found them hosing down the floors and preparing to close when it was only 2pm on a Sunday! This led to a trek around various fishmongers around Chinatown where I was successful in my quest for non-frozen scallops (roe attached!) and prawns.

Ceviche doesn’t involve cooking as such, but merely some slicing, mixing and steeping. In hindsight I sliced some of the scallops too thinly – perhaps due to being a tad excited about using my small, sharp knife for the first time – which resulted in the thinner slices being more “cooked” by the lime juice than desired. However the overall texture was quite interesting – soft on the inside, yet soft and sealed on the outside through the acidic action of the lime juice and reminding me of something which has been poached. I didn’t use the herbs specified in the recipe only because I don’t generally use herbs in my day-to-day cooking, which would mean a sad, slowly wilting bunch or two of them giving me guilty looks every time I opened the fridge door. (I really should research and invest in growing my own herbs in a planter box on the balcony. Tips appreciated.) Taste-wise I’m sure they would’ve added a fresh and fragrant dimension.

The scallop roe, which is not used in the ceviche, was put to good use Nigella-style and pan-fried in a little butter and olive oil with garlic – absolutely heavenly squished onto warm and slightly crusty bread rolls. Although I’m pretty sure my doctor would be less than impressed by this method of not letting the scallop roe go to waste. Hmmm.

The prawns required a little more work; needing their heads removed (Off with their heads!) and to be de-veined as well as being split down the middle with – yay! – that small knife again. But after that it’s easy with just a brushing of oil and sprinkling of sesame seeds and salt before popping them under the grill to curl and brown ever so slightly.

Enjoy the last of the warm(er) weather and enjoy these dishes sitting in the long, slanted shadows of late summer evenings. Glass of chilled wine in hand, optional.

Scallop Ceviche (serves 2-3 as a starter)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         6 large sea scallops

·         half an avocado, peeled & finely diced

·         2 tbs each of coriander and mint leaves (optional)

·         3 tbs lime juice

·         2 tsp caster sugar

·         ½ tsp flaked sea salt

·         1 tsp olive oil

Method:

1. Clean and trim the scallops, removing any roe. Slice each scallop horizontally into 3 or 4 thin slices. Arrange on a platter in a single layer.
2. Combine the lime juice, sugar, salt and oil and stir until the sugar has dissolved. Pour this over the scallops, ensuring each slice is covered and chill in the fridge for 15 minutes.
3. To serve, transfer scallops from steeping mixture and arrange on a plate. Lightly toss the avocado and herbs (if using) in the steeping mixture and arrange in a mound on top of the scallops.

Sesame Butterfly Prawns (serves 2-3 as a starter)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         12 medium-sized raw prawns

·         1 tbs sesame oil

·         2 tbs white or black sesame seeds, or both

Method:

1.      Remove prawn heads, trim legs with scissors and leave the remaining shell on. Cut in half lengthwise down the underside (leg side), leaving them joined at the tail end and press to flatten a little. Arrange on a lined baking tray with the flesh side facing up.

2.      Heat an overhead grill to around 200°C. Brush prawn flesh with sesame oil and sprinkle with sesame seeds and a little salt.

3.      Place under the grill for approximately 3 minutes until prawns are slightly curled and lightly browned.

happy cooking!