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Scallops with Pearl Tapioca and Yarra Valley Salmon Caviar
- Steps
- Ingredients
Steps
- Pre heat oven to 200⁰C.
- For tarragon reduction, place all ingredients in a pot and reduce by half, strain and cool.
- For pearl tapioca, bring cream and milk to boil with oysters, blend and pass through a fine strainer. Add to saucepan with strained tapioca, cook mixture until all liquid is absorbed and tapioca is translucent. Set aside to cool.
- For beurre blanc, reduce cream and reduction by half. Gradually whisk in cold butter until a coating consistency. Add lemon juice to taste and season sauce with salt and pepper.
- For sabayon, place yolks and vinegar into a medium stainless steel bowl. Whisk over a pot of simmering water until mixture doubles in size and you can form a figure 8 with the mix.
- Place approximately ¼ cup of cooled tapioca in a bowl, fold in 1-2 tablespoons cream and 2-3 tablespoons sabayon. Spoon a tablespoon of mixture onto the cleaned scallop shell and bake in oven for five minutes.
- Season scallops with salt and pepper, sear in a hot pan until caramelized on one side. Remove and place onto shell. Spoon beurre blanc over scallop, garnish with caviar and rocket shoots. Place onto plate using wet salt to rest scallop on.
Notes
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.
