Seared John Dory, Scallop and Cuttlefish with Artichoke Stems – Basil Mariner Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


Basil Emulsion

  • leaves from 4 bunches basil
  • 100 ml ( fl oz) vegetable nage
  • 100 g ( oz) butter, softened
  • 100 ml ( fl oz) pouring (whipping) cream
  • 100 ml ( fl oz) olive oil
  • olive oil, for frying
  • 4 scallops, roe removed
  • 160 g ( oz) john dory, cut into 4 pieces
  • 200 ml (7 fl oz) mussel stock
  • 200 ml (7 fl oz) clam (vongole) stock
  • 50 g basil emulsion
  • 4 cooked globe artichoke stems
  • 1 tablespoon olive oil, extra
  • juice of ½ lemon
  • 100 g ( oz) cuttlefish, finely sliced
  • 12 pea tendril leaves, to serve


To make the basil emulsion, bring a pot of water to the boil and blanch the basil leaves for 10 seconds. Remove from the water, plunge the basil into iced water and then drain immediately. Gently pat the basil leaves dry, then squeeze every last drop of water out of the basil. Lay the basil on a chopping board and chop with a knife, then place the basil in a blender with the vegetable nage and blend to a pouring consistency. Pass the purée through a fine stainless-steel sieve. Place the softened pieces of butter into a blender and pour in the cream. Slowly pour in the olive oil. Add the basil purée and blend to a paste-like consistency. Lay a sheet of baking paper on a work surface and lay the emulsion on one edge of the paper. Tightly roll it up in the paper to form a log. Place in the freezer until required.

Lightly coat the base of a large frying pan with a little olive oil and bring to a high heat. Sear the scallops on each side, then set aside. In the same pan, lightly sear the john dory.

To make the mariner sauce, in a medium saucepan, heat the combined mussel and clam stock until hot, then reduce the heat to low to keep the stock hot and gradually whisk in 50 g ( oz) of the basil emulsion. Take off the heat and lightly froth with a hand blender.

Slice the artichoke stems lengthways, then in a large frying pan, warm them through in the 1 tablespoon of olive oil and the lemon juice. Oil the cuttlefish and briefly fry in a very hot frying pan until just cooked.

To serve, place one scallop and a piece of john dory into each bowl, lay over the artichoke stems, then pour the mariner sauce around the fish. Divide the cuttlefish among the four bowls and place on top. Garnish with pea tendril leaves.