Honey Scallops

Name: Honey Scallops
Prep time: 60 min
Cook time: 6 min
Total time: 66 min
Ingredients: 30-40 scallops.; 1 can peeled tomatoes.; 1 onion, finely diced.; ¼ teaspoon red pepper flakes.; 500 grams pasta shells.; 2 cloves garlic.; Salt.; 3 tablespoons cream.; ½ cup of finely-chopped parsley.; Freshly-grated Parmesan cheese.

SpotX Wild Foods Recipe from Rick Beale
Prep:60 minutes Cook:6 minutes Difficulty:1

Ingrediants:

30-40 scallops.
1 can peeled tomatoes.
1 onion, finely diced.
¼ teaspoon red pepper flakes.
500 grams pasta shells.
2 cloves garlic.
Salt.
3 tablespoons cream.
½ cup of finely-chopped parsley.
Freshly-grated Parmesan cheese.

Directions:

Carefully pour pasta shells into a large pot of boiling water.
Slowly cook peeled tomatoes for about 20 minutes in a separate pot.
Add onion and red pepper flakes to tomato to make a sauce.
Chop garlic cloves and parsley together, forming a fine paste.
Add scallops to the paste 2 minutes before the pasta is ready.
Drain the pasta, add the sauce and scallops.
Gently stir the sauce through the pasta.
Add the cream and the parsley-garlic paste.
Gently stir through the pasta.
Serve in warm bowls with grated Parmesan cheese.

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Scallops
If there is one shellfish that has almost universal appeal it is scallops.
Scallop meat’s delicate but distinct taste lends it to a variety of dishes, and they are available throughout New Zealand from Stewart Island to North Cape.
Scallops are not hard to find. The season is August to February in most areas; although, this does vary from region to region so check with your local Ministry of Fisheries office (0800 4 RULES).

Scallops can be gathered from the shoreline in some harbours and after a decent blow they are occasionally found pushed up onto open-coast beaches. Individual catch limits vary from 20 to 50 according to the region they are gathered in, but universally they must measure 100mm across the shell. Anyone gathering scallops washed up on the shore must also adhere to daily bag limits.