Ingredients Jump to Instructions ↓

  1. 6 spring bay

  2. 1/2 shell scallops (cleaned)

  3. 4 slices of cold smoked atlantic salmon

  4. 2 sprigs of dill

  5. Salmon and wasabi scramble:

  6. 4x 60g free range eggs

  7. cup cream

  8. 1 teaspoon wasabi powder

  9. 2 wasabi leaves, shredded (in season)

  10. salt and pepper , to taste

  11. chives

  12. White balsamic beurre blanc:

  13. 2 lemons , juice and zest

  14. 100ml white balsamic vinegar

  15. 1 cup water

  16. 200g unsalted butter , cold and cubed

  17. 1 teaspoon chives, chopped

  18. Pinch sugar

  19. Seasoning

Instructions Jump to Ingredients ↑

  1. To prepare the white balsamic beurre blanc, reduce vinegar, lemon juice and water by half in a 5-litre saucepan. Add cold cubed unsalted butter (1/3 at a time) until emulsified. Add chives and season with salt and pepper, to taste. Keep warm.

  2. To make the salmon and wasabi scramble, whisk together eggs, cream and chives. Sift in wasabi powder and combine with wasabi leaf. Season with salt and pepper, to taste. Place egg mixture into a hot fry pan with a little ghee, cook quickly until smooth and creamy. Make sure to under cook, as the eggs will continue to cook while you plate up.

  3. To cook scallops, carefully place 'dry' scallops into a hot frypan with a little olive oil. Cook for approximately 15 seconds each side and set aside for 1 minute. Season with salt and pepper, to taste.

  4. To serve, for each person place scrambled eggs onto 2 slices of smoked salmon and roll up. Place into warm bowl with 3 seared scallops on top. Drizzle with beurre blanc and garnish with dill, chopped chives and cracked black pepper.

  5. Optionally, garnish with a grissini stick and wasabi leaf.


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