Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett

Chilli Garlic Pan Seared Scallops served with Julienne of Pickled Vegetables, Cucumber Jelly with Seaweed Sesame Seed Sand

2018 Nestlé Golden Chef's Hat Award National Finalists Entree Recipe.

Ingredient	Unit	Quantity
Red Radish	Bunch	1
Daikon	Each	1
Ginger	Grams	110
Carrot	Each	110
White wine vinegar	Mls	100
Yellow mustard seeds	Grams	25
Nori sheets	Each	2
White sesame seeds	Grams	50
Micro herbs	Punnet	1
MAGGI TASTE OF ASIA CHILLI GARLIC PASTE	Mls	50
Continental cucumber	Each	1
Gelatine sheets	Grams	1
Lime	Each	1

Peel carrots, daikon, ginger, and finely julienne them to 3cm in length
Combine sugar, white wine vinegar and yellow mustard seeds in a pot and bring to the boil and then remove from the heat, let it cool for 5 min
Place vegetables into a bowl and pour over the cooled liquid and set aside until soft and adjust seasoning if needed
With the 2 nori sheets, turn your flame on high and run the nori sheets over the flame for 3 seconds, let it cool and then place into a blitzer with the 50 grams of white sesame seeds and blitz until fine
Peel and de seed the cucumber and soak 5g of gelatine in cold water. Combine and chill in a lined baking tin and place into the fridge until needed
Place 15ml of oil into a hot pan and get the pan smoking, remove from the flame and place the scallops in and sear for 30 a side
Place 30g of butter and 50ml of chilli garlic sauce into the pan and baste the scallops
Use the seaweed sand on the bottom of the plate and placed the scallops on top
Carefully place a little bit of pickled vegetables on top of the scallops, place some micro herbs on top on veg
Slice the cucumber jelly into cubes and place around the plate, drizzle some chilli garlic sauce around the plate