TODAY 23 MAY Exclusive Jeep News

...has now embarked on his next adventure as a Jeep Australia ambassador and will be making his first official appearance at the Jeep Portsea Polo this weekend, preparing his Seared Scallop, Pickled Watermelon and Crispy Amaranth dish for over 350 VIP’s, celebrities, socials, sports and business identities in the Jeep marquee. “Being down the beach I wanted to create a fresh, simple and tasty canapé. The scallop, watermelon and amaranth together create something unique and I hope it to be one of those mouth watering dishes that reflect summer and delivers clean and fresh flavours.” Hayden Quinn, Jeep ambassador says. Jeep Australia signed Hayden Quinn as an ambassador in December 2011 and handed over the keys to a brand new four door Jeep Wrangler and will take part in Jeep’s 4x4 driving course.

Chrysler Australia’s General Manager of Marketing, Sam Tabart said, “Hayden was an obvious fit for Jeep; he is adventurous, authentic, engaging and possesses the Don’t Hold Back attitude that we love here at Jeep.

His work as a professional lifeguard and love of food really translates to our brand, where ruggedness meets luxury. Jeep is delighted to have Hayden on board and excited to taste his idea of summer at the Jeep Grille at this year’s Jeep Portsea Polo.”

Hayden Quinn will present an exclusive cooking demonstration for guests of the Jeep Grille at the Jeep Portsea Polo at 12:30pm on Saturday 14th January, 2012.

Seared Scallop, Pickled Watermelon, Crispy Amaranth

Preparation time: 10 minutes (plus 30 mins pickling time)

Cooking time: 5 minutes

Serves: 10

What’s in it?

1. 10 slices of watermelon

2. 1/2 cup (125ml) piping hot water

3. 1/4 cup (60ml) rice wine vinegar

4. 3 tablespoons sugar

5. 1 teaspoon coriander seeds

6. 1 long red chilli sliced

7. 10 fresh plump scallops, roe removed, detached and cleaned (retain shells)

8. Sea salt flakes

9. Butter

10. 1 1/2 tablespoons puffed amaranth

11. Coriander cress

12. Purple basil cress

Putting it all together:

1. Slice watermelon and place in resealable container. Combine hot water, rice wine vinegar, sugar, coriander seed and chilli. Stir until sugar dissolves and then cover watermelon with pickling liquid. Place into fridge for no longer than 30 mins.

2. Season scallops lightly with sea salt, heat a medium heavy based frying pan on high heat, add a knob of butter to pan and in batches, cleaning out pan and adding more butter each time, caramelise the scallops on each side so they are just cooked and golden.

3. To serve place chilled pickled watermelon rectangle on canapé serving spoon, top with seared scallop, sprinkle with 1/2 teaspoon puffed amaranth, garnish with coriander and purple basil cresses. Serve immediately.