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Scallops with Garlic Custard, Seaweed Broth and a Lemon and Blood Orange Jelly
Recipe by Islabella
Try this tasty recipe at home!
- Steps
- Ingredients
Ingredients
Lemon and Blood Orange Jelly
Garlic Custard
Seaweed Broth
Vegetables
Scallops
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Steps
- For jelly, heat lemon and orange juice in a small saucepan over a medium heat. Soak gelatin in a medium bowl of water until soft. Add to saucepan and stir to combine. Pour into 8cm x 6cm rectangular mould lined with foil. Place in freezer for 30 minutes or until set.
- For garlic custard, melt butter in a small saucepan. Add garlic and cook for 1 minute. Add milk and gently bring to a simmer, do not bring to the boil. Whisk eggs in a separate bowl and slowly pour in milk mixture, whisking continuously until smooth. Pour into two 9cm round ramekins until ¾ full and cover with cling. Place in a steamer basket over a pot of boiling water for 30 minutes or until set. Set aside to cool.
- For broth, heat a large saucepan over medium heat, add scampi and dry fry until shells change colour add fennel and cook, stirring, for 3 minutes. Add spring onions, verjuice and fish stock and simmer over a low heat for 20 minutes. Remove from heat, add sea weed and infuse for 10 minutes. Strain into a medium bowl.
- For vegetables, cut out centres of squash with a 3cm-round cutter and discard outer skin. Blanch squash and carrots for 2–3 minutes until tender. Drain.
- For scallops, heat oil in a large frying pan over a high heat. Pan fry scallops for 2–3 minutes on each side until golden. Add butter and pan fry until caramelized. Remove from pan and place onto a paper towel-lined plate to drain.
- To serve, spoon garlic custard onto a serving plate and arrange vegetables and scallops on top. Drizzle with broth and place teaspoonfuls of jelly around the edge. Garnish with flowers.
