Prawn, Scallop and Citrus Escabeche with Microgreen and Edible Flower Salad

Prawn, Scallop and Citrus Escabeche with Microgreen and Edible Flower Salad

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy
Time

2 Hour(s)

Difficulty

Ingredients

For 4 people

  • 30 mL of Pernod
  • 2 shallots, finely sliced
  • 1 tablespoon(s) Extra Virgin Olive Oil
  • 1 orange's juice
  • 1 teaspoon(s) coriander seeds, crushed
  • 1 pinch(es) Salt Flakes
  • 0.5 orange's zest
  • 4 segments each of Blood Orange, Lime and Lemon
  • 1 punnet Flowerdale Farm Nasturtium Leaves
  • 1 pinch(es) saffron threads
  • 0.5 lemon's zest
  • 4 large peeled green prawns, deveined and cut in half lengthways
  • 1 punnet Flowerdale Farm Edible Flowers (Vivid Velvet)
  • 45 mL of Chardonnay white wine
  • 1 baby fennel, thinly sliced
  • 4 Scallops, roe removed
  • 1 punnet Flowerdale Farm Microgreen Coriander

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Escabeche Place coriander seeds, shallots, fennel, zests, orange juice, Pernod, chardonnay white wine, olive oil, saffron threads into a heavy-based pan.
  2. Bring to the boil, reduce the heat and cook for 10 min. Allow Escabeche to cool to room temperature. Heat the olive oil in a heavy-based pan and sear the scallops, and prawns for 30 seconds each side, ensuring that they remain under-cooked.
  3. Drain and lay shellfish in a deep tray. Lightly season with salt and freshly grounded pepper and allow to cool.
  4. Pour Escabeche over shellfish and refrigerate to allow the flavors to infuse for about 30 min and no more than a couple of hours.
  5. On four serving plates, arrange in a stack, 1 Nasturtium leaf, one scallop, another nasturtium leaf, then two prawn halves and the citrus segments. If necessary, add more olive oil to slightly thicken the Escabeche and drizzle it over and around the shellfish.
  6. Top with the Flowerdale Farm Microgreens and Edible Flowers and sprinkle with salt flakes.

    NB Escabeche is a preparation of fish fillets, such as sardines, red mullet of shellfish, that have been briefly seared in a hot pan and allowed to cool before being soured for a short time in a warm, flavored vinaigrette.