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Celtic Wolf Scallop Recipe

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BigGreenKev
BigGreenKev Posts: 253
in EggHead Forum
I came across an old post referencing a scallop recipe from Celtic Wolf.  It had orange, coconut and rum in the description but I can't seem to find the recipe on here.  Anyone have it or have better search skills than I do?  Sounds interesting.

I can do a google search and find various recipes on pintrest or other blog and cooking sites.  Figure one referenced on here by an old timer would be worth trying.

This is the post that references it in case anyone cares.  https://eggheadforum.com/discussion/281403/grilled-cod-recipes
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  • Photo Egg
    Photo Egg Posts: 12,110
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    This is an older recipe I copied many years ago. I don't remember origin.

                           Tasmanian Scallops with Champagne

    A special thanks to my mate Steve from Tasmania for this recipe.
    This dish is cooked in a Wok on the side burner of your Gas BBQ or using the Weber Kettle Wok with direct heat. Once you have eaten scallops this way you will be spoilt for life. Trust me!

    1 kg fresh Tasmanian scallops
    1 bottle of brut Champagne or good quality, dry, sparkling Chardonnay.
    300 ml fresh cream
    1 shallot (chopped)
    1 chicken stock cube
    Let the scallops stand in the fridge for a few hours. Drain off all moisture before cooking.
    Pour about 1/2 a bottle of the champagne in the wok and bring to the boil. Add the scallops and bring back to the boil and simmer for 2 minutes, turn the scallops continually. The scallops should just be turning white in the middle.
    Remove and drain the scallops and set aside. Bring the champagne back to the boil and slowly add the; stock cube, cream and shallot, simmer for about 10 minutes until the mixture has reduced to half. Add the scallops again and heat through (about 1-minute).
    Serve immediately on a bed of rice. Serve the unused champagne as the accompanying drink.
    For a different taste use 1/2 clove of garlic instead of the shallot. Do not use more than 1/2 a clove of garlic as the secret of this dish is in the taste of the champagne and scallop with the infusion of the cream.

    Thank you,
    Darian

    Galveston Texas
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  • fishlessman
    fishlessman Posts: 32,776
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    this sounds like it, its an old woosday post started by celtic wolf. scroll down to stikes post.  i dont think celtic wolf was known for a dish like this


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigGreenKev
    BigGreenKev Posts: 253
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    It was the woosday post is saw of Stike.  I was hoping there was a more concise post somewhere else but will have to improvise some based on that description.
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  • fishlessman
    fishlessman Posts: 32,776
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    BigGreenKev said:
    It was the woosday post is saw of Stike.  I was hoping there was a more concise post somewhere else but will have to improvise some based on that description.

    my guess is the description is stikes origional recipe. celtic wolf was a bbg caterer and doubt he ever got that fancy with cooking. woosday was a new post started every tuesday, just post your best pic from the week, didnt have to be food, no rules. anyone could start it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PigBeanUs
    PigBeanUs Posts: 932
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    I talked to stike a half hour ago. He said

    “There is no recipe. The description in the post explains it all.  Just wing it. I don’t measure stuff”


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  • nolaegghead
    nolaegghead Posts: 42,102
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    PigBeanUs said:
    I talked to stike a half hour ago. He said

    “There is no recipe. The description in the post explains it all.  Just wing it. I don’t measure stuff”


    I doubt you really talked to him.  Guy is a misanthropic shut-in.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,776
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    nolaegghead said:
    PigBeanUs said:
    I talked to stike a half hour ago. He said

    “There is no recipe. The description in the post explains it all.  Just wing it. I don’t measure stuff”


    I doubt you really talked to him.  Guy is a misanthropic shut-in.

    he has been stalking stike for years, one of the reasons stike doesnt post here anymore
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PigBeanUs
    PigBeanUs Posts: 932
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    stike isn't a misanthropic shut-in, he just dislikes people, and tends to stay locked in at home all the time.
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  • PigBeanUs
    PigBeanUs Posts: 932
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    wait...
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  • nolaegghead
    nolaegghead Posts: 42,102
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    lol
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,776
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    yep, locked in a home. its nice that they still let him carve pumpkins

    image

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigGreenKev
    BigGreenKev Posts: 253
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    Love all the comment!  Not helpful but funny 😃
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  • fishlessman
    fishlessman Posts: 32,776
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    BigGreenKev said:
    Love all the comment!  Not helpful but funny 😃

    it looks to be an easy cook, just concentrate on the scallops. DONT OVER COOK THEM, lean towards undercooked is better and they will come up to proper temp while resting waiting for the sauce
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,102
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    fishlessman said:
    BigGreenKev said:
    Love all the comment!  Not helpful but funny 😃

    it looks to be an easy cook, just concentrate on the scallops. DONT OVER COOK THEM, lean towards undercooked is better and they will come up to proper temp while resting waiting for the sauce
    Right.  Key is get the pan hot and don't overload it so you cool off the pan....keep it hot, do small batches, no more than a couple minutes a side.

    ______________________________________________
    I love lamp..
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