18 sea scallops
3 x 300g buffalo mozzarella
2 bunches baby golden beetroot.
1 bunch lemon thyme, finely chopped
200ml white wine or chardonnay vinegar
100ml olive oil
1 bunch chives, finely chopped
1 bunch baby cress
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the beetroot, trim and place in a large pot, just covering them with water. Add a pinch of sugar and salt with a dash of white wine vinegar. Bring to the boil and simmer for 20 minutes or until tender. Remove from the liquid and cool. Once cool, peel the skin off. The skin should come straight off. Cut into half and set aside.
For the dressing, boil the water, honey, vinegar and half the thyme in a pot. Simmer until reduced by half, which should take approximately 10-15 minutes. Set aside and allow to cool. Once cold, whisk in the olive oil in a steady stream. The dressing can be kept for up to one month in the fridge.
To serve, cut the mozzarella into 2cm width pieces and season. Place the beetroot in the middle of the plate with the mozzarella on top. Sprinkle with the finely chopped thyme and chives. Heat a fry pan until very hot. Add a drizzle of olive oil and when hot, sear the scallops very quickly (about 10 seconds) on each side.
Arrange the scallops around the beetroot and drizzle with dressing, garnishing with a small amount of baby cress.