Well, we had a great few hours down there and also had lunch at Doyles,,,,,, that cost me 50 bucks for the two of us....... for cooked Seafood i know i could smash better at home
The recipe-
1x Eastern Rock Cray, cooked. Their expensive (i paid $70/kg) but have the best flavour over all
200gr Tassie Scallops
60gr Butter
1 small Leek
2 Tbls dry white
2 Tbls Plain Flour
1 cup milk
S&P
1/3 cup cream
1/2 cup gratted Chedah (i used my latest Aldi Swiss cheese and it was superb)
1/3 cup soft fresh bread crumbs
1 tbls melted butter
Start a hot Charoal fire in your kettle, 2 zone. Place the grill racks in then preheat (i use the two rack system., lower foiled)
Make your pillows out of rolled foil
Place on a baking tray
Split the Cray. Wash the Gunk out. Remove the meat and dice keeping each half seperate. Place on the tray and nestle into the foil pillow for suppurt. Loosly pack the meat into each shell.
Heat the butter in a pan and saute the leeks until soft then add the Scallops. When the Scallops are cooked, remove them with the Leek with a slotted spoon. Cover with the Wine. Cook the flour for a few minutes over low heat, then slowly whisk in the milk + S&P. Once thickened, add the cream and after a minute of stirring, fold in the Scallop mixture. Set aside
Melt the 1tbls butter and toss through crumbs and Cheese.
Spoon the Mornay mixture over the meat in the shells
Then sprinkle over the cheese mixture. Toppwith some finely sliced leek.
Place the Crays into the kettle and roast for 20mins.
Stay close to keep watch
Mmmmmmmm, enjoy
Now, i am in the good books for a little while
Shayne
