Italian Scallops

For some reason I have been obsessed with scallops lately. They are so easy to cook and there are many flavour combinations that you can use to make amazing dishes. I'm pretty happy with this recipe as I made it on the fly and it's another step in my journey in creating flavour pairings from scratch.

scallops tomato.jpg

The key to this dish is to cook the scallops in duck fat. You can find duck fat at your speciality grocer - in Australia Thomas Dux carries it in the meat section. This will serve two people. You need:

  • 6 fresh scallops
  • 1 tbsp duck fat
  • 1 vine ripened tomato, finely diced
  • 3 garlic cloves, chopped
  • 1/2 cup chicken stock
  • handful basil, thinly sliced

Heat a sauce pan on high and add the duck fat. Ensure the pan is searing hot and then add the scallops. Sear the scallops for 2-3 minutes on each side and then remove from the pan and set aside. Add the tomato, garlic, and chicken stock and reduce - about 10 minutes.

Add the scallops back to the pan with the basil and cook for another minute. Serve the scallops with a dollop of the tomato and basil sauce. Enjoy!

Prosciutto with Rockmelon Caviar and Basil Foam

To conclude molecular week here at GourmetMale I made a great little entree that you can make to impress your guests. It's a fair bit of work and you need to source some speciality ingredients but trust me, it's worth it!


As with our Oyster with Passionfruit Foam, you'll need to pick up a couple things you wouldn't have in your pantry (if you do, you should be guest blogging here!). So, look online or check out a speciality cooking retailer near you - and pick up some sodium alginate and calcium chloride. You'll also need some soy lecithin but if you made the oyster dish you'll have some handy. Don't worry, these aren't as strange as they sound.

For the dish you'll need:

  • 4 slices of prosciutto
  • 1 rockmelon
  • 1 bunch of basil
  • 100g skim milk
  • 100g water
  • 4 dollops of chevre

First, make some rockmelon juice (about 250g). This will require you to peel and chop up half the rockmelon and then blend to a paste. Strain the paste to get the required amount of juice and set aside.

Add 2.5g of calcium chloride to a bowl with 500g of water, dissolve and leave in the fridge. Then add 2g of sodium chloride to 1/3 of the juice and blend with a hand blender until completely dissolved. Then add the rest of the juice, blend and set aside.

In a pan, boil the basil, milk, and water for a couple minutes. Take off the heat and let cool. Add 1g of lecithin and blend with a hand blender until the foam develops and then let stand.

As you need to act quickly with the rockmelon caviar (they will harden after a few minutes and you will lose the explosive texture with the liquid) place the prosciutto on a serving platter and add a dollop of chevre to each one.

Remove the calcium water from the fridge. Fill another bowl with clean, cold water. Fill a dropper with the melon mixture and drop into the calcium bath. Let stand for one minute and then carefully remove with a slotted spoon and rinse in the clean water. Add to the middle of the prosciutto, spoon on some basil foam, and serve. Your guests will be impressed!