2 sheets frozen puff pastry, just thawed
40g butter, chopped
1 small onion, chopped finely
¾ cup frozen peas
1 tbsp water
¼ cup chopped fresh mint leaves
1 tbsp olive oil
18 large scallops without roe
30g snow pea tendrils
2 tsp lemon juice
1½ tbsp olive oil, extra
1 Preheat oven to 220°C. Line two oven trays with baking paper.
2 Cut out eight 10cm rounds from pastry; place on trays. Top each with another sheet of baking paper, then another oven tray (this will stop the pastry from puffing up during baking). Bake pastry for 12 minutes or until golden and crisp.
3 Meanwhile, heat butter in a medium saucepan over medium heat; cook onion, stirring, for 5 minutes or until soft but not coloured. Add peas and the water; bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes or until the peas are tender.
4 Process pea mixture and mint in a small food processor until smooth; seasonto taste. Cover to keep warm.
5 Heat oil in a large frying pan over high heat; cook scallops, in batches, for 30 seconds each side or until browned lightly and just opaque in centre.
6 Divide pea purée between pastry rounds. Top with scallops and combined tendrils, juice and extra oil. Season.
TIP: Use shelled cooked king prawns instead of the scallops if you prefer.
Tasmania is renowned for its spanking fresh scallops so pairing a Tassie wine makes for the perfect match. Austria’s hero grape grüner veltliner is still in its infancy in this country but it’s beginning to show great promise; the La Peau d’Un, wild fermented on skins for 18 days, proves this point. Fermenting on skins in an amphora has infused the wine with extra depth and structure in support of grüner’s hallmark honeydew melon and white pepper flavours. The juicy scallops, refreshing mint and citrus zip meld harmoniously with the La Peau d’Un.