Escabeche of Prawn, Scallop and Yabby with Citrus Fruit and Caviar

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Escabeche

  • 1 tsp Coriander seeds, crushed
  • 2 Shallots, finely sliced
  • 1 Baby fennel

Method

Place the coriander seeds, shallots, fennel, zests, orange juice, Pernod, white wine vinegar, olive oil and saffron threads into a heavy-based saucepan. Bring to the boil, reduce the heat and cook gently for 7 -10 minutes until the vegetables are cooked. Remove from the heat and allow the escabeche to cool until lukewarm.

Heat the olive oil in a heavy-based pan and sear the scallops, ya