Ingredients
Serves 420 Hervey Bay scallops
100g garlic butter, melted (confit gloves of garlic mixed with melted butter and lemon juice)
120g savoy cabbage, green leaves, finely shredded
1 tbsp extra virgin olive oil
100g streaky bacon, ½cm diced
2 green onions, finely chopped
1 x recipe potato foam (see below)
Potato foam
250 g potato
100 ml water from boiled potatoes
3 tbsp olive oil
100 ml cream, hot
Sea salt and freshly milled pepper
Method
Anoint each scallop with 1 teaspoon garlic butter and chill until required. Blanch cabbage in boiling salted water, refresh in iced water then drain well.
Heat pan and cook streaky bacon in olive oil until crispy. Add cabbage and green onion and cook for 30 seconds more. Remove from heat. Place scallops under preheated grill for 1 minute only. Spoon bacon and cabbage mixture and finish with potato foam. Serve immediately.
To Make Potato Foam
Bring the potatoes to the boil and simmer until cooked. Reserve 100 ml of the boiling water. Mash the potatoes. And beat in water, olive oil and cream. Season lightly and place contents in a soda siphon. Charge with 2 canisters and keep warm.