53 Scallops Whakatane

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Scallops 1 doz. 1 doz. 1 doz.
Flour To dust To dust To dust
Salt, white peppercorns To season To season To season
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Clarified butter 6 tbsp. 3 oz. 85 grams
Mushrooms, finely sliced 1 cup 2 oz. 60 grams
Spring onions 2 2 oz. 60 grams
Tomato 1 small 5 oz. 140 grams
Green pepper ½ 2 oz. 60 grams
Parsley 1 tbsp. 1 tbsp. 5 grams
Garlic clove 1 1 1


Method of Preparation

Dry scallops well, season, and flour—finely slice green peppers—chop spring onions—white and green parts—quarter tomato—chop parsley—peel garlic.

Method of Cookery

  1. Melt 2 tablespoons clarified butter in saucepan; add crushed clove of garlic, green pepper, and spring onions. Fry for 2 minutes.
  2. Add mushrooms and stir gently.
  3. Add tomato. Cook 3 minutes more.
  4. Shallow fry scallops in another pan with 4 tablespoons butter for 4 minutes, tossing them over several times in this period.
  5. Lift scallops onto serving dish, sprinkle with lemon juice, and cover with vegetables and chopped parsley.


As a first course this takes a lot of beating. Serve with brown bread and butter and a wedge of lemon. A good light dry white wine is most suitable.