Marinated scallops are served with a rich mushroom sauce and silverbeet almond fondue.
Marinate the scallops with the hazelnut oil
Blanch the silverbeet leaves in salted water, refresh in ice water and cut into a small julienne
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
In a non-stick fry pan sauté the morels with a little butter, add 15g chopped shallot and 5g garlic,
Add morel jus, finish with butter and whipped cream
Pan-fried the scallops and keep aside
Arrange the silverbeet and vegetable garnish in the centre of a plate, add the scallops and the morels jus
Decorate with a dried silverbeet leaf
Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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