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Veal Scallopini With Seafood Sauce

 
Type of Dish: Main
Serves:
4
Prep Time:
15
Marinating Time:
Cooking Time:
15
Primary Ingredient:
Best Suited for: BBQ dinner party

Yep, meat and seafood on the same plate is generally an abomination, but we're barbecuing so let's ignore the 'rules'. What we're doing here is just some quickly seared veal topped with a rich, slightly spicy creamy seafood sauce.

Goes Well With

Ingredients

  • 4
    whole
    Veal Scallopini
    large, not too thin
  • 0
    ml
    Olive Oil
    to brush veal with
  • 2
    tbsp
    Butter
  • 1
    clove(s)
    Garlic
    crushed
  • 4
    whole
    Spring Onion(s)
    white and pale green section only, finely sliced
  • 2
    tbsp
    Plain Flour
  • 1
    tsp
    Ground Paprika
  • 0
    tsp
    Dried Basil Leaves
  • 0
    tsp
    Dried Coriander
  • 0
    tsp
    Dried Thyme Leaves
  • 0
    tsp
    Dried Cumin
  • 0
    tsp
    Ground Cayenne
  • 0
    tsp
    Curry Powder
  • 1
    cup(s)
    Fish Stock
  • 1
    tbsp
    Dark Rum
  • 300
    ml
    Pure Thick Cream
  • 1
    cup(s)
    Green Prawns
    raw, medium sized (approx 16)
  • 1
    cup(s)
    Scallops
    raw, thickly sliced into 4
  • 1
    tbsp
    Fresh Parsley
    finely chopped
  • 1
    tbsp
    Fresh Dill
    finely chopped

Directions

  • 1 To make the sauce, melt the butter in your wok or a saucepan over the wok burner and soften the garlic and spring onion.
  • 2 Add the flour and all the spices and curry powder, cooking for a minute or two, to lose the raw flour taste.
  • 3 Pour in the fish stock and brandy or rum, then stir to create the sauce.
  • 4 Next, stir through the cream, reducing heat so the sauce simmers.
  • 5 Two minutes before serving, stir through the seafood and finally add the parsley and dill just as it is about to be served.
  • 6 Brush the veal with the oil and season with salt and pepper.
  • 7 Cook very quickly over the char grill and top with plenty of the seafood sauce.

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