Marinated scallops are served with a rich mushroom sauce and silverbeet almond fondue.


  • 14 scallops

  • 20 ml hazelnut oil

  • 4 silverbeet leaves

  • 60g butter

  • 30g shallot, chopped

  • 10g garlic, chopped

  • 100g mushrooms, diced into a small brunoise

  • 150g silverbeet, diced into small brunoise

  • 50g granny smith apple, diced into small brunoise

  • 25g almonds, diced

  • 25g morels

  • 150ml morels jus

  • 50g whipped cream

  • 1 lemon, juiced

  • 200ml reduced fish stock


  • 1.

    Marinate the scallops with the hazelnut oil

  • 2.

    Blanch the silverbeet leaves in salted water, refresh in ice water and cut into a small julienne

  • 3.

    Sauté in the butter 15g chopped shallot and 5g garlic, and sauté all the vegetables brunoise one by one, add the silverbeet julienne and almond, season to taste

  • 4.

    In a non-stick fry pan sauté the morels with a little butter, add 15g chopped shallot and 5g garlic,

  • 5.

    Add morel jus, finish with butter and whipped cream

  • 6.

    Keep aside

  • To serve:

  • 1.

    Pan-fried the scallops and keep aside

  • 2.

    Arrange the silverbeet and vegetable garnish in the centre of a plate, add the scallops and the morels jus

  • 3.

    Decorate with a dried silverbeet leaf

  • 4.

    Serve immediately


Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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