“I find raw scallops beautiful and quite luxurious with a sweet flavour and silky texture,” says Nick Stanton of Leonardo’s Pizza Palace. “The citrus dressing really complements the scallop and a hint of saffron adds body and brightens up the dish. It’s a great starter with bubbles.”

Ingredients

12 Hervey Bay scallops, removed from shell and trimmed

Salmon roe, to serve

Citrus dressing

80 ml (⅓ cup) orange juice (about ⅔ of an orange)

2 tsp lime juice

2 tsp white soy sauce (see note)

2 tsp extra-virgin olive oil

1 tsp thinly sliced basil leaves

1 tsp thinly sliced flat-leaf parsley leaves

1 tsp thinly sliced mint leaves

1 tsp sherry vinegar

¼ tsp finely grated ginger

Small pinch of saffron threads

Method

1.For citrus dressing, whisk ingredients in a bowl.

2.Arrange scallops on a chilled plate and season lightly to taste. Pour dressing around scallops until it forms a puddle on the plate, then spoon a little salmon roe onto each scallop, and serve topped with freshly ground pepper.

White soy sauce is available from Japanese grocers.
Wine suggestion A nebbiolo pét-nat such as 2018 Little Reddie Pat Nat from Heathcote. Drink suggestion by Guy Bentley
Notes