Smoked Hervey Bay Scallops, Potato & Corn Stuffed Piquillo Peppers Recipe

Smoked Harvey Bay Scallops Potato And Corn Stuffed Pipuillo Peppers Recipe01

Ingredients:
1 jar piquillo peppers

For stuffing:
500gm chopped scallop meat
500gm peeled and boiled potato
2 corn cobs
1 bunch chopped coriander
2 chef spoons aioli
Zest of 1 lemon
200gm butter

For chermoula:
1 bunch coriander
1 tbls smoked paprika
1 bunch oregano
1 tbls ground coriander
1 bunch parsley
1tbs ground cumin
½ bunch basil
30ml lemon juice
2 tbls confit garlic
200ml olive oil

Method:
Stuffing:

  1. Smoke scallops in large tray with smoking pellets or wood.
  2. Poach in butter at 75°C for 3 minutes
  3. Boil corn and roll on char grill until golden, cut kernels away from cob.
  4. Combine all stuffing ingredients in a bowl then place into a piping bag with large nozzle.
  5. Season to taste with sea salt and white pepper then pipe into peppers.

Chermoula:

  1. Blend all ingredients in food processor until smooth.
  2. Season with sea salt and white pepper

Assemble:
Place large dollops of Chermoula on a serving board or large plate. Place a stuffed pepper on top of each Chermoula dollop. Enjoy!