Main content

Seared Scallops, Escabeche Of Vegetables, Gazpcahio Sorbet

Recipe from Ebonnie Newby, head chef at Bimbadgen Winery Restaurant, Hunter Valley, NSW.


  • Gazpcahio Sorbet

  • 700g tomatoes

  • 200g red capsicum

  • 200g cucumber

  • 1 slices of bread (crusts removed)

  • 1.5 cloves garlic

  • 150g red onion

  • 25ml red wine vinegar

  • 50ml water

  • 170 ml sugar syrup

  • 2 small red chillies

  • 150g liquid glucose

  • 1.5 cloves garlic

  • Escabeche Of Vegetables

  • 1 red capsicums

  • 0.5 each yellow capsicums

  • 1small fennel bulbs

  • 2 shallots

  • 1 zucchini

  • 1 cloves garlic

  • 0.5 oranges

  • 0.5 lemons

  • Oil

  • 50ml chardonnay vinegar

  • 100ml Extra Virgin Olive Oil

  • Salt

  • 0.5 tspn coriander seeds


  • Gazpcahio Sorbet :

  • 1.

    Combine all ingredients EXCEPT sugar syrup & glucose in a big bucket.

  • 2.

    Blitz using the large stick blender until a puree.

  • 3.

    Then add remaining ingredients.

  • 4.

    Churn in ice-cream machine.

  • Escabeche Of Vegetables:

  • 1.

    Finely dice all the vegetables and mix together.

  • 2.

    Segment citrus and set aside.

  • 3.

    Lightly sauté vegetables and coriander seeds– without colour.

  • 4.

    Remove from heat and set aside.

  • 5.

    Mix vinegar and oil together and add to the vegetables.

  • 6.

    When vegetable has cooled, add citrus and season.

  • 7.

    You will need 8 large roe off scallops and Baby herbs to garnish

  • 8.

    Heat a non sticking frying pan.

  • 9.

    Toss the scallops lightly in a little oil , salt and pepper.

  • 10.

    Place the scallops in the pan – you need the pan to be hot but not burning.

  • 11.

    After 1 minute turn the scallops over and cook for a further minute.

  • 12.

    On the plate , place a line of the escabeche of vegetable

  • 13.

    Place 4 scallops on top of the vegetables

  • 14.

    Next to the vegetables, place a Chinese spoon (or any other serving spoon or dish ) and scoop a spoon of sorbet and place in serving spoon.

  • 15.

    Toss baby herbs in a little extra virgin olive oil, salt and pepper.

  • 16.

    Place the herbs on top of the scallops.


Bimbadgen (formerly known as Bimbadgen Estate), high on the hill in the heart of the Hunter Valley, recently unveiled its new look branding across all its working areas. The fresh new style is just the beginning of several initiatives being rolled out by the winery and its premium on site restaurant Esca Bimbadgen. As part of the rebrand Esca Bimbadgen has supplied some recipe’s from its mouth watering fine dining menu.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings