Tin Can Bay Scallops with jamon and finger lime

​Juicy, just cooked Tin Can Bay Scallops with jamon and finger lime showcase the flavours of Gympie Region perfectly in the easy to make seafood recipe.

Serving up the best local produce is something chef James Barnden does not have stress about with the prodigious Gympie food bowl that I discovered on my Gympie to Noosa food trail at his fingertips.

Chef James Barnden Photo: Kerry Heaney

I found some exceptional flavours on my Gympie to Noosa road trip, including dishes in a chef-catered meal at Laurelea, my Gympie Airbnb. (Check out the photos of Laurlea at the end.)

Usually, you will find James at Charlies Hotel Gympie serving up fine pub fare that is extremely popular with local patrons.

James keeps his pub menu pretty sensible, except when it comes to his monthly 30 Club dinners. Here he goes a little crazy with a fine chef’s choice seven-course degustation menu.

For the three-course menu James sourced Tin Can Bay scallops, Cooloola Berries strawberries, Piggy In The Middle pork belly, vegetables from Farmer and Sun and Cafe, and Lindols Macadamias. It was all complemented by herbs and flowers from his own garden.  Andrew Saunders from Gympie Region Tourism produced two wines from local Dingo Creek Vineyard.

Tin Can Bay scallops in the shell. Photo: Kerry Heaney

Tin Can Bay scallops

Tin Can Bay scallops have a soft, fleshy texture and a mild, sweet flavour.  Even if you don’t like seafood, you will enjoy these as scallops with jamon are natural partners.

The trick to create tender and juicy cooked scallops is to not overcook them, or they will be dry and tough.

If you are in Tin Can Bay, you can buy local seafood direct from the trawler in Tin Can Bay Tourist Park. Check the North Queen Seafoods Facebook page for the latest update. 

The Tin Can Bay township is part of the Gympie Region and a popular holiday spot, especially for houseboat and yacht hire.  From Brisbane, it is a 225 km trip north from Brisbane on the M1 through Gympie

Tin Can Bay is a pristine waterway bounded by the Great Sandy Strait and Fraser Island. Many years ago, I sailed a bareboat charter from here around the Great Sandy Straits to dock at Fraser Island.  From there we explored Fraser on a four-wheel-drive trip.

The Great Sandy Straits are well named, and we found ourselves stuck on a sandbank as the tide went out twice.  Here’s a tip, don’t try and heat up a pizza in the oven when the boat is going to list heavily – the topping slides off!

Ausralian finger limes. Photo: Kerry Heaney

Add citrus zest with finger limes

Have you discovered finger limes?  I have enjoyed these little bubbles of zing in a gin and tonic and on oysters.

Finger limes, Cistrus australasica, come from a small, thorny tree that grows in the subtropical rainforest on Queensland’s coastal border. The pods come in different colours and are about the size of your little finger.  When the pods are opened, you can see the small pearls inside, either white, pink, red, green colours, which look a little like caviar.  The pearls add a delicious citrus zing to your food.

They have a short season. If you can’t buy fresh finger limes, try a frozen pack from The Lime Caviar Company. They grow finger limes in Queensland’s Scenic Rim, and their products are available through the Scenic Rim Farm Box.

These Tin Can Bay Scallops with jamon tasted as good as they look! Photo: Kerry Heaney

Tin Can Bay Scallops with jamon and finger lime

Serves 4

A wonderful juxtaposition of crisp and soft textures, sweet and sour, this scallop recipe by Chef James Barnden highlights the fresh flavours of Gympie Region produce.

Printable recipe card available at the end of the post.

Ingredients

• 12 Tin Can Bay scallops (North Queen Seafoods)
• 4 Slices jamon or prosciutto roughly torn
• 1 large avocado
• 2 tsp finger lime pearls
• 1 corn cob
• 4 macadamias (Lindols Macadamias)
• 1 radish, thinly sliced
• 1 tbsp. olive oil, plus more for frying
• 1 wedge lemon
• Salt and pepper

Method

Using a blowtorch or an open flame, char the corn until lightly blackened and slice the kernels off trying to keep them together as much as possible.

In a small bowl, mash the avocado with the juice of the lemon wedge, 1 tbsp olive oil, salt and pepper.

Heat a large non-stick pan to medium-high, add a splash of olive oil then gently place the scallops into the oil leaving space between them to not cool the pan down and ensure a nice crust on the scallops. Lightly season with salt and pepper, allow to cook for approximately one minute then flip. Cook for a further 30 seconds then remove from pan onto a warm plate.

To assemble, divide the avocado mash between four plates with a dollop or smear, place three scallops per plate on and around the avocado. Now layer the prosciutto, corn, radish, and finger lime. Using a fine grater, carefully grate one macadamia nut over each plate. Finish with a sprinkle of salt, pepper and a drizzle of olive oil.

Laurelea Gympie Airbnb

Here’s a little peek at Laurelea, the Airbnb where I stayed in Gympie.  She’s a glamourous gal with plenty of attractive features and a big kitchen where it was easy for James to cook the meal.

I would recommend it for a Gympie stay. The price per night starts at $119 (July 2020).

Explore the region

Now you have your new favourite scallops recipe, it’s time to explore the Noosa region.  Eat Noosa like a local and try these restaurants, cafes and a craft distillery.

Disclaimer: Ed+bK was a guest of Visit Gympie Region.