SCALLOPS IN TASMANIA

“The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore.” - Vincent Van Gogh

One of the great advantages of visiting Tasmania is the great variety of fresh foods available and the increasing sophistication of the restaurant scene. Every sort of seasonal fruit and vegetable (particularly those thriving in a cooler climate) are always available, a variety of meats, but also in particular, freshly caught seafood and fish. Tonight we went out to eat at a very good restaurant in Launceston and I had the following dish. Chatting with the chef afterwards, and while complimenting him on his culinary skills, he was kind enough to give us the recipe. I hope I remember it, although I ma pretty sure as it was a fairly simple recipe, which nevertheless tasted delicious.
 
SCALLOPS À LA GRECQUE
Ingredients
16 large scallops in their shells
3 tablespoons of olive oil
1 lemon
1 tablespoon flour
2/3 cup of white wine
1 cup of water (more or less depending on the thickness of the sauce desired)
1/2 teaspoon chopped rosemary
Salt, pepper
1 rhizome of ginger, grated. 

Method
Wash and clean the scallops, removing all the grit and the gut. Drain them and season with salt and pepper. Heat the oil until very hot, scald the ginger and immediately the oil heats again put in the scallops, ensuring they are seared all around. Stir in the flour and once it browns slightly, pour in the wine and water, stirring all the while. Add the rosemary and keep heating until the sauce thickens. Serve each scallop in each pre-heated shell (have them in the oven while cooking the scallops).

This post is part of the Food Friday meme,

and also part of the Food Trip Friday meme.