Oriental Style Scallops
Oriental Style Scallops with Fish Tartare
Recipe by Scott Jefferson
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Wine Match: Huntaway Viognier
1 mud crab
2 spring onions, finely sliced
1/2 cup coriander, finely chopped
1 tbsp Japanese mayonnaise
1/2 lime, juiced
1 tsp palm sugar, grated
1 heaped tbsp miso paste
1 tsp soy sauce
100g John Dory, skinned, boned, finely diced into 3mm cubes
1 tbsp chives, finely chopped
1/4 tsp Lupi Olive oil
1 tsp lemon juice
1 tbsp salmon caviar
1/3 cup cold water
2 tsp lecithin powder
2 tbsp rice wine vinegar
1 tsp wasabi powder
1 tsp canola oil
6 scallops, roe removed
salt and freshly ground black pepper
3 slices pickled ginger, finely julienned
1. Place a large saucepan of salted water over high heat and bring to the boil. Place the mud crab in the water and simmer for 10-12 minutes, or until the shell has turned bright red. Place into iced water, then remove once chilled. Once cooled, remove the meat from the crab, carefully checking for and removing pieces of shell. Place the picked crab meat in the refrigerator.
2. To make the miso broth, place the water in a saucepan, place over high heat and bring to the boil. Add the miso paste and soy sauce and stir. Taste and adjust seasoning by adding more seasoning if required. Remove from the heat.
3. Combine the crab meat with the spring onion, coriander, Japanese mayonnaise, lime juice and palm sugar. Mix together and set aside.
4. In a mixing bowl, combine the John Dory, chives, Lupi Olive oil, lemon juice and mix together. Gently stir through the salmon caviar, then divide the mixture evenly between four square moulds and place in the refrigerator.
5. To make the wasabi foam, place all of the ingredients together in a mixing bowl and use a stick blender for approximately 1 minute to thoroughly mix. Let the blender force lots of air through the mixture to create a light foam.
6. Place a small frying pan over high heat, add the cooking oil and allow the pan to heat until just about smoking. Season the scallops with salt and pepper and place in the frying pan, flat side down. Allow to cook for approximately 45 seconds, then turn over and sear the other side. Remove from the pan and place on kitchen paper to drain.
7. To serve, remove the fish in the moulds from the refrigerator and place two on each rectangular plate, each evenly spaced apart and remove the moulds. Place the scallops into six Japanese soup spoons. Top each scallop with a little of the crab mixture, then spoon over a little of the wasabi foam. Top with a little pickled ginger. Spoon a little of the miso broth around each scallop, then place the spoons on the serving dish on each side of the tartare.