Ingredients
Serves 210 Japanese scallops, roe on
2 tablespoons macadamia nut oil
Juice of 1 lemon
2 tablespoons butter
1 cup Savoy cabbage, finely shredded
100ml thickened cream
Salt and pepper to taste
Method
Remove the roe from the scallops and set aside. Place the scallops on paper towel to absorb any excess moisture, turn after a few minutes.
Place the scallop roe in a container with the lemon juice and use a stick blender to blend to a smooth puree. This is to add to the sauce at the very end.
For the cabbage
Heat the butter in a sauté pan over a medium heat until the butter begins to foam. Add the cabbage and stir constantly until the cabbage begins to wilt. Add the cream and bring to the boil, reduce the heat, season with salt and pepper and set aside.
For the scallops
Season the scallops with good flake salt. In a separate sauté pan over a high heat add the macadamia oil then add the scallops. Turn after 15-20 seconds.
Cook on this side for no more than 20 seconds. The scallops should be slightly under cooked. Remove from the pan and set on paper towel.
Reheat the cabbage and stir in the scallop roe and lemon mixture. Remove from the heat and spoon equally onto two plates. Top with the scallops and serve.