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.
  • 4 portions

Ingredients

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

Method

  1.  Peel carrots, daikon, ginger, and finely julienne them to 3cm in length
  2. 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
  3. Place vegetables into a bowl and pour over the cooled liquid and set aside until soft and adjust seasoning if needed
  4. 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
  5. 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
  6. 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
  7. Place 30g of butter and 50ml of chilli garlic sauce into the pan and baste the scallops
  8. Use the seaweed sand on the bottom of the plate and placed the scallops on top
  9. Carefully place a little bit of pickled vegetables on top of the scallops, place some micro herbs on top on veg
  10.  Slice the cucumber jelly into cubes and place around the plate, drizzle some chilli  garlic sauce around the plate