6 Spring Bay ½ shell scallops (cleaned)
4 slices of cold smoked Atlantic Salmon
2 sprigs of dill
Salmon and wasabi scramble:
4x 60g free range eggs
¼ cup cream
1 teaspoon wasabi powder
2 wasabi leaves, shredded (in season)
salt and pepper, to taste
White balsamic beurre blanc:
2 lemons, juice and zest
100ml white balsamic vinegar
1 cup water
200g unsalted butter, cold and cubed
1 teaspoon chives, chopped
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.
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.
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.
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.
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.
Optionally, garnish with a grissini stick and wasabi leaf.