This dish is a simplified take on one of the early creations from de’sendent — the acclaimed Margaret River restaurant led by Evan Hayter. While the original featured house-made ferments and complex layers, this version brings a touch of that same elegance to your home kitchen.
Made with buttery Rottnest scallops and elevated by a zingy citrus foam and lush curry leaf oil, it’s the kind of dish that’ll impress without intimidating. And yes, it features premium Endeavour seafood — the good stuff.
Scallops with Citrus Foam
Serves: 4 (2 scallops per serve)
Ingredients:
- 8 whole Rottnest scallops (shells cleaned for serving)
- 250ml 10% salt brine (25g salt per 250ml water)
- 150ml oat milk
- 2ml fish sauce
- Juice of 1 lime
- 1 handful fresh curry leaves
- 150ml grapeseed oil
- Pinch of salt
Method:
- Prep the scallops:
Open and clean scallops, polishing the bottom shells for serving. Place scallop meat into cold 10% brine for 30 minutes, then pat dry. Rest in the fridge uncovered. - Make the citrus foam:
In a small saucepan, heat oat milk and fish sauce. Simmer for 20 minutes, then remove from heat and stir in lime juice. Keep stirring for 10 minutes as it cools to prevent curdling. - Make the curry leaf oil:
In a Thermomix (or blender with heating capability), combine grapeseed oil, curry leaves and a pinch of salt. Blend at 60°C on speed 6 for 10 minutes, then increase to speed 10 for another 5 minutes. Strain and chill in the fridge. - Cook the scallops:
Sear scallops briefly in a hot pan — just enough to get a bit of caramelisation while keeping the centre rare. Let them rest off heat for a minute or two. - Plate it up:
Gently reheat the citrus mixture and use a stick blender to foam it. Slice scallops and return them to their shells. Spoon over citrus foam and finish with a generous drizzle of curry leaf oil. - Optional flex:
Garnish with citrus zest, caviar or flavoured salts to really take it to chef level.
