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Scallop and leek pasta sauce
serves 4

16 cleaned scallops with roe
1 large leek
100g unsalted butter (if you use salted butter taste before adding seasoning)
Maldon sea salt
white pepper, freshly ground
200g white wine
300g cream
5g wholegrain Dijon mustard
10cm piece parmesan rind
handful chervil, roughly stalked and very finely chopped

Cut the roes horizontally in half. Cut the scallops horizontally into four. Put both into a small bowl and very gently mix together, cover and refrigerate.
Clean the leek, making sure that you remove the very tough green part and wash carefully to remove any mud and dry. Quarter the leek lengthwise, and keeping them separate very finely slice the white and the green. Sauté the white in the butter until it is softened, then add the green and continue cooking until it is softened. In a separate pan bring the white wine, cream, mustard and parmesan rind to the boil, then turn the heat down and cook until you have a good sauce consistency. Remove the parmesan rind and mix into the leek.

to serve
Put the cream and leek mixture into a bowl and sit it over your pasta water to warm through. Cook your pasta, drain and add to the leek mixture. Stir through the scallops and roe, cover and rest for a minute and serve. DO NOT add parmesan cheese you’ll ruin it!

never cleaned a live scallop click here to learn how.

want the perfect pasta dough recipe click here

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.