Seafood Party Snacks


  • 2 Tablespoons of Olive Oil
  • 8 Large White Scallops
  • Salt and Black Pepper
  • 1 Jar of Thommey Mayonnaise
  • 1 Tube of Wasabi Paste
  • 1 Large Bag of Plain Salted Kettle Chips
  • 1 Jar of Pickled Ginger


Buy large white scallops and cut in half so you have two disks. Heat your BBQ hot plate and when hot drizzle over some olive oil and place the scallops onto the plate. Cook for several minutes until they get some colour on them and then turn to cook the other side. Season with a little sea salt and black pepper.

To make wasabi mayo: Put two tablespoons of good quality mayo (I use Thommey Brand) in a bowl and add some wasabi and mix through then taste. You want enough wasabi in the mayo to taste it and get some heat off it.

To serve: go through the packet of kettle chips and find the biggest chips. Put about ¼ to ½ a teaspoon of the mayo mix on the chip then place a disk of scallop on top. Lastly place a small piece of pickled ginger on top of the scallop.

Note: I use Kettle brand chips as they don’t seem as oily as Smiths brand chips

Note: I cut the ginger into small strips as the pieces in the jar are a just bit big to put on the scallop.

Sichuan Pepper Calamari Rings 2 Tubes of Baby Calamari 4 Tablespoons of Sichuan Pepper Corns 1 Tablespoon of Rice Flour ½ Teaspoon of Sea Salt Olive Oil for Frying

Clean calamari tubes as needed then cut across the body to create nice thin rings.

Toast the Sichuan pepper corns in a dry fry pan over high heat until they begin to smoke then put in a pestle along with the salt and use the mortar to grind them down to a powder. Add rice flower and give it all a good mix then tip into a bowl. Put the calamari rings into the bowl and give it all a good toss so they are well coated. Heat enough oil in a wok or fry pan to shallow fry the calamari and when hot cook in batches draining each batch on some kitchen paper.

Serve Calamari rings piled up in a bowl.