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

Smoked Harvey Bay Scallops Potato And Corn Stuffed Pipuillo Peppers Recipe01

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


  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.


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

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