BBQ Scallops with Little Creatures Pale

Caroline: We couldn’t stop thinking about the bacon wrapped scallops we had in Bedford on our minimoon a while back; so we decided why not just make our own version??

I don’t think I’ve ever tasted better seafood then the local stuff you can get in Tasmania in the summertime. That sort of pains me to admit considering I’m from Baltimore which is a close second…(Blue crabs from b-more will always be number one…moving on)

These scallops were soooo tender and sweet, you could’ve easily eaten then raw but we pan seared them for less then a minute on each side just to add a bit of crisp.

Our take on Jean Bonnet’s BBQ Scallops:

crisp up some pancetta in a pan

sautee some spring onion in butter

sear the scallops for 30-45 seconds per side (I like them nearly raw in the middle if they are super fresh)

squeeze over some lemon juice and season with salt and pepper

we drizzled BBQ sauce on the plate rather then on the scallops themselves, you don’t want to drench them and mask their flavor

place all components on a plate

top with nasturtium flowers if they grow in your backyard for a peppery zing and prettiness

the last and best step?

NOM NOM NOM

Caroline – We sipped Little Creatures pale ale with our snack but a crisp white wine would have been great as well, nothing too sweet since the scallops and the BBQ covers that. A cold Sauv Blanc, unwooded Chardonnay, a bitter pale ale or Pilsner does the job perfectly.

 

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Beer Braised Mushroom, Bread and Rocket Salad with Sierra Nevada Pale Ale

Kris: I recently purchased a mushroom kit for Caroline. After a few weeks, no mushrooms. We had pretty much forgotten about it in the back shed until I was brewing and noticed a mass of beautiful, fresh mushrooms. I thought I would do a version of the classic Italian Panzanella bread salad.

Kris: I must also thank Sheona from A Common Ground, in Salamanca, for recommending me some amazing semi hard goats cheese from Yandover in Northern Tasmania to use in the salad.

Beer Braised Mushroom, Bread and Rocket Salad

250 g mushrooms

1/2 brown onion

2 cloves garlic

1 tsp mustard

100ml pale ale

sourdough bread

rocket

balsamic vinegar

olive oil

fresh parsley

semi hard goats cheese

salt and pepper

Method

Cut the bread into large cubes and toss in olive oil and a crushed clove garlic

Brown in a frying pan until golden

Place the pan back on the heat 

Thinly slice the onions and fry in some olive oil

Add sliced mushrooms and the remaining crushed clove of garlic

Add the mustard and continue to fry for a few minutes

Add the pale ale and cook for a further couple of minutes

Season with salt and pepper

Remove from heat

Place rocket in a bowl and dress with some balsamic vinegar and olive oil and toss

Add the bread and mushrooms and toss some more

Place the salad on a serving plate

Using a vegetable peeler and slice over some of the cheese

Kris: Sierra Nevada Pale Ale is a great match for this salad. The malt body compliments the earthy character of the mushrooms and its citrusy hop flavour and bitterness compliments the peppery rocket, the mustard and the garlic.

Caroline: It was a long wait, but it was so rewarding to grow and eat our own mushrooms. It was a great lunch on a mild Hobart day.

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