Woodbridge salmon and scallops.
JAN Martin won a recipe competition earlier this year for her Woodbridge salmon and scallops.
The Yarra Glen resident had been experimenting with the recipe for 20 years after she tried a similar version at the Woodbridge Hotel in Tasmania.
Over the years she has tweaked the recipe to include leatherwood honey, apples, white wine and cider, and it has become a modern personal favourite that she is happy to share with Mail readers.
Woodbridge salmon and scallops
What you need!
2 salmon cutlets
8 scallops, with coral
1 tablespoon leatherwood honey
1 cup white wine
½ cup heavy cream
A few threads of saffron
1 tablespoon of hazelnuts, halved
Olive oil and sesame oil
½ cup of sweet cider
1 small, red-skinned and 1 green-skinned eating apple
4 large handfuls of baby spinach, wilted
2 tablespoons fresh mint, chopped
1 small knob fresh ginger, julienned
Half a lemon
Sea salt and coarsely ground black pepper
What to do!
Warm the honey slightly and mix with half of the wine, a squeeze of lemon juice and the ginger. If serving as an entrée, halve the salmon cutlets. Marinate the salmon and scallops in the mixture for one hour or more, turning occasionally.
Core the apples without peeling, halve and slice thinly. Cover with the cider and set aside.
Coat the bottom of a heavy cast iron pan with a mix of olive and sesame oil and bring to high heat. Add the apple slices and hazelnuts to the pan and cook for two minutes.
Remove from pan.
Drain the salmon and scallops, reserving the honey marinade.
Sear the salmon quickly on both sides then continue to cook to your preference.
When almost done, add the scallops and cook for two to three minutes. Remove seafood and keep warm.
Add the honey marinade plus the remaining wine and cider back into the pan and reduce to one third. Add the cream and reduce until thickened. Stir in the saffron and salt and pepper to taste.
To assemble, make a bed of spinach mixed with the mint. Top with the salmon cutlet, and fill the trailing arms with three of the scallops, reserving one per serve.
Spoon over the reduced honey sauce. Layer some apple slices over the salmon and garnish with the hazelnuts.
Finish with the remaining scallop on top.
Serves two as a main, four as an entrée.
