Recipe from Ebonnie Newby, head chef at Bimbadgen Winery Restaurant, Hunter Valley, NSW.
Gazpcahio Sorbet :
Combine all ingredients EXCEPT sugar syrup & glucose in a big bucket.
Blitz using the large stick blender until a puree.
Then add remaining ingredients.
Churn in ice-cream machine.
Escabeche Of Vegetables:
Finely dice all the vegetables and mix together.
Segment citrus and set aside.
Lightly sauté vegetables and coriander seeds– without colour.
Remove from heat and set aside.
Mix vinegar and oil together and add to the vegetables.
When vegetable has cooled, add citrus and season.
You will need 8 large roe off scallops and Baby herbs to garnish
Heat a non sticking frying pan.
Toss the scallops lightly in a little oil , salt and pepper.
Place the scallops in the pan – you need the pan to be hot but not burning.
After 1 minute turn the scallops over and cook for a further minute.
On the plate , place a line of the escabeche of vegetable
Place 4 scallops on top of the vegetables
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.
Toss baby herbs in a little extra virgin olive oil, salt and pepper.
Place the herbs on top of the scallops.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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