Name: Scallop Consommé
Cuisine: Australia
Ingredients: 750 ml (26 fl oz) Bottle Dry Unoaked Chardonnay; 200 ml (7 fl oz) Good Quality Apple Vinegar; 2 Garlic Cloves, Diced; 3 litres (105 fl oz/12 cups) Chicken Stock; 1 kg (2 lb 4 oz) Vongole, Shells Well Scrubbed; 2 Small Chicken Breasts, Skin Removed; 4 Small Fennel Bulbs, 3 Diced and 1 Chopped; 500 g (1 lb 2 oz) Sea Scallop Trimmings or Small Sea Scallops; 250 g (9 oz) Unsalted Butter; 10 Egg Whites; Fine Sea Salt; 500 g (1 lb 2 oz) Squid Trimmings; 2 kg (4 lb 8 oz) Chicken Wings, Chopped; 100 ml (3½ fl oz) Grapeseed Oil; 4 White Celery Stalks (Inner Stalks), Diced; 2 Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you); ½ Brown Onion, Diced

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

2 Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you)
100 ml (3½ fl oz) Grapeseed Oil

Method

Remove and discard the eyes and gills from the halved snapper heads, then wash thoroughly under running water to remove the excess blood. Panroast the snapper heads in a large saucepan with the grapeseed oil until lightly coloured. Add the chicken wings, squid trimmings and sea scallops and cook until the chicken wings and seafood are well coloured. Add three diced fennel bulbs to the pan along