The sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.
Prep time 3 hours
Cook time 15 minutes
320g Hokkaido scallops
400g Blue lobster tail and claw meat
50ml lemon juice
100g Beluga caviar (available from Culina)
60g extra virgin olive oil pearls
60g shallots pearls
5g fresh dill
4 Marigold flowers
3g gold and silver flakes
» Place Hokkaido scallops, lobster meat and lemon juice in a zip-lock bag. Chill in the fridge for 3 hours.
» Remove the scallops and lobster, and patdry gently on a clean food grade cloth. (Do not rinse or wash with water.)
» Slice the scallops and lobster thinly and place an equal amount of scallops and lobster on four plates using a round ring mould.
» Garnish with Beluga caviar, extra virgin olive oil pearls, shallots pearls, dill and marigold flower.
» Sprinkle with gold and silver flakes just before serving.