Name: Seared John Dory, Scallop and Cuttlefish with Artichoke Stems – Basil Mariner Sauce
Yield: Serves 4
Cuisine: Australia
Ingredients: 100 ml (3½ fl oz) vegetable nage; 4 scallops, roe removed; 12 pea tendril leaves, to serve; leaves from 4 bunches basil; 100 g (3½ oz) cuttlefish, finely sliced; juice of ½ lemon; 200 ml (7 fl oz) clam (vongole) stock; 1 tablespoon olive oil, extra; 50 g basil emulsion; 4 cooked globe artichoke stems; olive oil, for frying; 100 ml (3½ fl oz) olive oil; 160 g (5¾ oz) john dory, cut into 4 pieces; 100 g (3½ oz) butter, softened; 200 ml (7 fl oz) mussel stock; 100 ml (3½ fl oz) pouring (whipping) cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Basil Emulsion

leaves from 4 bunches basil
100 ml (3½ fl oz</

Method

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 ve