Passionfruit is an Australian favourite.  For many years growing over, and in some instances completely encasing, outside dunnies (toilets).  Sadly with the disappearance of the outside loo, so has the homegrown passionfruit vine.

But don’t despair, passionfruit is still a favourite among Australians and around the world.  It has such a distinctive flavour, floral, sweet and tart, and Bundaberg’s Passionfruit brew has the perfect balance between all of those notes. 

Passionfruit is another ingredient that is very popular in fruit salad, it works so well with orange, apple, pineapple and banana.  The sweet and tart flavour of passionfruit is also the perfect match for creamy desserts.  Think of a good old Aussie Pav, it just wouldn’t be the same without a couple of passionfruits scooped over the top.

Something magical happens to our tastebuds when passionfruit is married with a creamy texture.  Bundaberg’s Passionfruit would be a great brew with a vanilla pana cotta, crème brulee or even banana cream pie.  A chocolate dessert would also work a treat.

As passionfruit flavours are traditionally found in desserts, I wanted to stay as far away from a sweet treat recommended pairing as I possibly could.

Which got me to thinking about seafood, as like creamy desserts, the flesh of some crustaceans and molluscs can be rich.  Bundaberg’s Passionfuit proved to be a wonderful drinking companion to help balance this richness.

Fresh scallops on the shell are always a delight to behold.  In this recipe they are simply seared and served with an orange zest butter, coconut and prosciutto.  The passionfruit brew balances so well with the richness of the scallop and butter.  Coconut and orange flavours add a dimensional tie.  The prosciutto?  That adds a slightly salty, savoury, textural note.

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at www.bellyrumbles.com

Seared Scallops with orange zest butter

• 6 scallops on the shell
• 2 slices of prosciutto
• 3 tablespoons shredded coconut, toasted
• zest of an orange
• 1 tablespoon orange juice
• 20g butter

1. Remove scallops from their shells.
2. In a non stick pan fry prosciutto (without oil) for a minute either side until it starts to crisp. Remove from the heat and slice thinly.  It will crisp up more as it cools.
3. In the same non stick pan you used for your prosciutto, add a small splash of oil and turn up to a high heat. Place scallops in the pan and sear until golden brown on the bottom.  As soon as they are, turn them over and brown the other side, be careful not to over cook your scallops.
4. Remove scallops from the pan and set aside on some kitchen towel. Reduce heat and add butter and orange zest to the pan.  As soon as the butter starts to foam, quickly toss the scallops through and then plate them back on their shells.  Add orange juice to the butter mixture and stir well.  Drizzle over the scallops.  Top scallops with prosciutto and toasted coconut.
5. Serve immediately.

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