Having grown up constantly gathering shellfish from Northland West Coast Toheroa to Waihau Bay mussels, I have developed a lifelong love of New Zealand seafood. I’m not sure whether it has been the gathering aspect or the taste that has fueled this culinary passion more. Scallops are a personal favourite though and I have dived for them many times over the years (not so much in recent years). My fondest memory of the best scallops ever is from a trip to Little Barrier island where the scallops were big, fat and plentiful.
This recipe was originally created by friend and chef, James Broad of Cuisine Concepts. It’s a fantastic recipe, simple and flavoursome. If you love scallops it’s really a must to try this recipe!
500g cooked fettucine
200g sliced, fried chorizo sausage
200g chopped, fried bacon
12 fresh scallops quickly pan fried
100g baby spinach
Combine the chorizo, bacon, scallops, spinach and capers.
50mls lemon juice
50mls olive oil
Shake the lemon juice and olive oil together. Serve the pasta on a large platter. Top with the scallop mixture and then pour over the dressing.
Season and serve.