Fish Velouté  

• Peel shallots and roughly slice. Weigh 20g of chopped shallots.
• In a small saucepan, melt butter over low-medium heat then sweat the shallots until soft but not coloured.
• Pour in the vermouth, bring to the boil and continue to boil until the mixture is syrupy and there is almost no liquid left.
• Once the vermouth is reduced, pour the fish stock into the saucepan and reduce by half. Reserve remaining fish stock.
• Once fish stock has reduced, pour in the cream and bring the mixture back to the boil. Reserve remaining cream.

Panache of Sea Scallops and Calamari 

• Working one at a time, clean the Scallops. Place on a tray and set aside.
• Prepare the Calamari by pulling the tentacles away from the tube.
• Prepare the tube by removing the entrails and the cuttlebone from inside the cavity.
• Remove the wings off the side by pulling them away from the tube. Discard the wings.
• Remove the membrane from the outside of the tube. Place prepared calamari tubes onto a tray. Set aside on the bench.
• Prepare the tentacles by laying them out on a chopping board. Using a small knife, cut between the eyes and the tentacles. Discard the eyes.
• Squeeze the connective tissues at the top of the tentacles to make the beak appear. Cut the beak off and discard.
• Use dry paper towel to wipe the tentacles from the connective tissue down to the end of the tentacles to peel and remove the membrane whilst leaving the cluster intact.
• Place prepared tentacles onto the tray with the tube and set aside on the bench.

Sauce Nero 

• Add cuttlefish ink to the Fish Velouté to taste, adding a small amount to start, giving colour and flavour. Whisk to combine.
• Peel the ginger and cut into a 1.5mm thick slice. Once stock has reduced, add ginger to infuse.
• Add the butter one cube at a time, stirring to emulsify the butter into the sauce.
• Season with lemon juice to taste and stir to combine.
• Pass Sauce Nero through a fine strainer into a small saucepan and set aside.

Panache of Sea Scallops and Calamari (continued) 

• Take a non-stick frypan and place on medium to high heat. Pour in enough oil to coat the bottom of the pan.
• Season prepared Scallops and Calamari lightly with table salt.
• When the oil is hot, place the Scallops evenly around the pan, followed by the Calamari tube and tentacles.
• Cook Scallops and Calamari for approximately 30 seconds to a light golden colour then turn over and cook for another 30 seconds. Squeeze lemon juice over the Scallops and Calamari to season then remove from the saucepan onto a pizza tray. Lightly season with flaked salt if required.
• Place saucepan of Sauce Nero on low heat and warm to 85°C. Adjust seasoning and consistency if required with reserved fish stock and cream.
• To plate, place the scallops in a semi-circle around the right side of the plate and place the calamari tube and tentacles on the left side of the plate.
• Pour 65g of warmed sauce into serving jug and serve on the side.