Scallops with Nduja and Sardine Garum

Elevate your menu with this refined dish of Scallops with Nduja and Sardine Garum. Featuring premium Shark Bay scallops, this recipe combines the spiciness of nduja with the umami depth of Port Lincoln Sardine Garum, creating an exceptional starter or main course that will impress even the most discerning palates.

Ingredients

• 1 dozen Shark Bay scallops, cleaned

• 40g nduja

• Zest of 1 lemon

• ¼ bunch spring onion, finely diced

• 2 cloves garlic, finely diced

• 20g manchego cheese

• Panko breadcrumbs or quality sourdough crumbs

• Finely chopped flat-leaf parsley

• 10ml Port Lincoln Sardine Garum

Recipe Method

1. Sauté Nduja: Break up the nduja and sauté until it has fully separated and softened.

2. Combine Ingredients: Off the heat, incorporate the spring onion, garlic, parsley, and lemon zest. Season with Sardine Garum, then fold in the breadcrumbs until evenly distributed.

3. Prepare Scallops: Arrange the scallops on a baking tray and generously top each with the nduja mixture.

4. Add Manchego: Grate the manchego cheese over the scallops using a microplane.

5. Roast: Cook in an oven preheated to 180°C for 6 minutes, or until the scallops are golden and just cooked through.

6. Finishing Touch: Add a drop or two of Sardine Garum atop each scallop before serving.