PERIWINKLE, SCALLOPS AND CHESTNUT MUSHROOMS

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PREP TIME 5 minutes
COOK TIME 10 minutes
SERVES 2

INGREDIENTS

Chestnut mushrooms

Swan island Periwinkles

Scallops

1 bulb Black garlic 

3 garlic chive stalks, thinly sliced

500g butter

1/2 Lemon

Smoked Chilli oil

Salt and Pepper to taste

METHOD

Step 1

In a medium bowl combine the butter with the black garlic and garlic chives until a smooth whipped butter begins to form.

Step 2

Place the butter in a pan on high heat, once it has begun to melt add in the periwinkles and mushrooms. As periwinkles begin to pop out, remove shells from pan and place aside. Once butter begins to “Foam”, add scallops. Keep flipping and shuffling the ingredients in the pan.

Step 3

Once the scallops are almost ready, squeeze half a lemon over the entire dish. Add a generous crack of fresh white pepper and a little pinch of salt. Take the pan off the heat and pour the contents into a serving dish. Let the remaining butter soak through to the bottom. For a bit of kick, add a few drops of smoked chilli oil.