"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."
- 12 Hervey Bay scallops, removed from shell and trimmed
- Salmon roe, to serve
- 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
- 1For citrus dressing, whisk ingredients in a bowl.
- 2Arrange 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