26/11/2025
Long summer days and warm evenings perfumed with the scent of jasmine mean the beginning of outdoor hosting season is upon us.
Whether you're trying to impress family, friends or colleagues, the key to hosting a successful evening is finding a no-fuss recipe that still has a serious wow factor.
That's where Sam Worrall-Thompson comes in.
The EMBR Hospitality chef oversees six venues around Adelaide, and his breezy recipe for scallop crudo with broad beans combines delicate flavours with easy-to-follow instructions.
If even that sounds like too much effort, you can always ask Fettle (Magill Road) to do the heavy lifting and host your next function, leaving you to enjoy a stress-free evening.
The renovated space at 4/57 Magill Road can be converted into multiple areas that are suitable for everything from family birthdays to micro weddings.
Or they can come to you, taking care of all your catering needs and making summer entertaining easier than ever.
Scallop Crudo with Broad Beans
Ingredients:
Scallop Crudo:
- 200g fresh Abrolhos Islands scallops
- 50g fresh broad beans, podded
- 1 shallot, finely diced
- Mint (finely sliced, to taste)
- 1 lemon
- 2 Tablespoons of crème fraîche
- Pinch of sugar
- Bottarga
Dressing:
- 2 garlic cloves, minced
- Zest of 1 lemon
- 120ml extra virgin olive oil
- 120ml white soy sauce
- 15ml sherry vinegar
- 4 anchovy fillets, minced
- Pinch of sugar
Instructions:
Dice scallops into small, bite-sized pieces and place them in a bowl.
Add mint, broad beans and shallot, gently toss to combine and leave the mixture to chill in the fridge while you prepare the dressing.
In a separate bowl, combine minced garlic cloves, lemon zest, olive oil, white soy, sherry vinegar and minced anchovy fillets, adding a pinch of sugar to taste.
Stir the mixture well and set aside to allow the flavours to combine.
In a small bowl, combine crème fraîche with a squeeze of lemon juice and a pinch of sugar. Stir until the sugar dissolves to create a smooth, tangy base for your crudo.
Prepare your serving dish by placing the crème fraîche mixture in the centre of the bowl.
Coat the scallop crudo mixture with dressing and place the mixture on top of the crème fraîche base.
Top the dish with freshly grated lemon zest and a generous sprinkling of bottarga for a salty, umami kick and serve immediately.
Wine Pairing:
Serve with a crisp, elegant white that will complement the fresh flavours like Shaw + Smith M3 Chardonnay.
Follow and contact Fettle
4/57 Magill Road, Stepney
W: https://www.fettleadl.com.au/
I: /fettleadl
