Baked Akoya with Lemon, Herb & Quinoa Crust

Baked Akoya with Lemon, Herb & Quinoa Crust
Leeuwin Coast


24 Leeuwin Coast Akoya

2 cups red quinoa, cooked

1/4 cup pine nuts

1 red onion, finely chopped

1 lemon, zested and juiced

2 spring onion, finely chopped

3 tbsp coriander, finely chopped

1/4 cup raisins

1 tbsp cumin

100ml olive oil


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat onthe other shell to release the meat. Gently remove the green byssal thread by pulling sideways and leave in the half shell, keeping the Akoya attached to the shell ready for stuffing and baking.
  3. In a sauté pan, toast the pine nuts until lightly golden. Remove the nuts, add oil and sauté onion gently until soft. Add the quinoa, spring onions, lemon zest, lemon juice, herbs and raisins and stir to combine. Season to taste.
  4. Gently spoon the stuffing into the Akoya shells and close the tops.
  5. Drizzle with more olive oil and bake at 180° for approximately 10 minutes until the Akoya is cooked through. Serve hot or cold.