AT A GLANCE
"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."
|01||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.|
|02||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.|
|03||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.
2007 TYRRELL’S “BELFORD” SEMILLON. , suggested by OLIVER TUCKER