Seared scallop, crisp Savoy cabbage & chimichurri
by Liao Xiangjun
@ 04 Dec 2014
Cooking oil, for deep-frying
2 Savoy cabbage leaves
(outer dark leaves),
cut into 3-mm thickness
5g sesame seeds, toasted
Salt flakes, to taste
6 frozen Hokkaido scallops, thawed
Chimichurri (Argentina green sauce)
10g garlic cloves, peeled
75ml olive oil
35ml red wine vinegar
A pinch of chilli flakes, kosher salt and
freshly ground black pepper
• For the green gazpacho: Place all the
ingredients into a food processor and
pulse until smooth. Pour the green
gazpacho into an espuma canister and
charge with a N2O charger twice and
keep chilled in the refrigerator for about
• Dispense the chilled green gazpacho
into each serving glass and sprinkle with
shaved toasted macadamia. Place
coppa ham roll over the rim of the glass.
• For the chimichurri: Place the parsley,
garlic and oregano into a food processor.
Gradually add in the olive oil and red
wine vinegar and pulse until emulsified.
Season to taste with a pinch of chilli
flakes, kosher salt and freshly ground
black pepper. Set aside.
• Heat the cooking oil in a deep fryer and
deep-fry the sliced cabbage until crispy.
Remove and drain well on absorbent
paper towels. Season to taste with toasted
sesame seeds and salt flakes. Set aside.
• Heat a frying pan with cooking oil over a
medium heat and sear the scallops until
a nice brown crispy edge is formed and
opaque in colour.
• Spoon the chimichurri onto each serving
plate and top with a seared scallop.
Garnish with the deep-fried cabbage.