12 Hervey Bay Scallops in the ½ shell
50g Yarra Valley salmon caviar
1 punnet rocket shoots
125g pearl tapioca soaked
250ml cream
250ml milk
3 oysters shucked
100ml cream whipped to soft peaks
Salt and white pepper to taste
Sabayon:
7 yolks
80ml champagne vinegar
In a bowl add yolks and vinegar. Over a pot of simmering water whisk until mixture doubles in size and you can form a figure 8 with the mix.
Tarragon reduction:
100ml white wine
100ml champagne vinegar
Sprig of tarragon
1 bay leaf
10 black peppercorns
1 shallot sliced
Place all ingredients in a pot and reduce by half, strain and cool.
Buerre blanc:
2 tbsp tarragon reduction
1 tbsp cream
200g butter, diced and cold
Juice of ½ a lemon
In a pot reduce cream and reduction by half. Gradually whisk in cold butter until a coating consistency. Add lemon juice to taste, season sauce with salt and pepper.
Pearl tapioca mix:
Bring cream and milk to boil with oysters, blend and pass through a fine strainer. Add to pot with strained tapioca, cook mixture until all liquid is absorbed and tapioca is translucent.
Once mixture is cool, fold in cream and sabayon.
Spoon a tablespoon of mixture onto the cleaned scallop shell.
Bake in oven for five minutes. Season scallops with salt and pepper, in a hot pan sear scallop until caramelized on one side.
Remove and place onto shell. Spoon burre blanc over scallop, garnish with caviar and rocket shoots. Place onto plate using wet salt to rest scallop on.
Note: Wet salt is made using table salt and water. Add water to required amount of salt and mix until it feels like damp sand.