- Oyster Emulsion
- • 2 egg yolks
- • 1 teaspoon Dijon mustard
- • ½ lemon juice
- • 150ml rapeseed oil
- • 3 oysters
- Scallop
- • 4 large diver caught scallops (must be diver caught scallops, never dredged)
- • 4 teaspoon Santa Maria Green Peppercorns
- • 1 Australian finger lime
- • ½ lemon
- • Dehydrated caviar
- • Flaked sea salt
Russell Bateman's Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion
Russell Bateman's Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion
A beautiful dish by the Colette's head chef marrying diver caught scallops with the perfect seafood accompaniment, aromatic green peppercorns.
Ingredients
Method
Oyster Emulsion
• Start by opening the oysters and retaining the juice from inside
• Wash the oysters off to remove any debris left from opening
• Place the egg yolks and mustard into a food blender and blitz until incorporated
• Add the oysters making sure they are completely dry
• Blend, once smooth, slowly add the oil until it begins to thicken
• If it becomes too thick use the oyster juice to let it down
• Finish with lemon juice and a touch of salt
Scallop
• Open and remove scallops from shell, clean in ice water until completely clean and debris free
• Place on a napkin to dry
• Once dry place into a container and freeze overnight. This process will tenderize the scallops and kill any pathogens, allowing you to serve them raw
• Defrost in the fridge
• Once defrosted completely, slice each scallop in half through the middle
• Season generously with flaked sea salt, lemon juice, crushed Santa Maria Green Peppercorns
• Gently squeeze the finger limes to remove the citrus fruits pearls
• Add a few pearls to the top of each scallop slice, grate over the dehydrated caviar
• Serve 2 halves of scallop per person
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