"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."
2½ tbspolive oil16seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note)20 gmpiece horseradish, finely gratedFinelygrated rind of 1 lemonPickled seaweed200 mlwhite wine vinegar100 gmcaster sugar½cinnamon quill1star anise2black peppercorns50 gmdried wakame (see note)Avocado purée3avocados50 mlbuttermilkJuiceof 1 lemonPincheach of smoked paprika and cayenne pepper1 tspfinely grated lemon rind
For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.
Note Freshly shucked scallops can be ordered from a good fishmonger. Dried wakame is available from Asian grocers.