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




  • 1 tsp Coriander seeds, crushed
  • 2 Shallots, finely sliced
  • 1 Baby fennel, thinly sliced
  • Zest of ½ a lemon
  • Zest of ½ an orange
  • Juice of ½ an orange
  • 1 tbsp Pernod
  • 3 tbsp White wine vinegar
  • 3 tbsp Olive oil
  • pinch saffron threads

To Serve

  • 8 Fresh scallops with muscles removed
  • 8 Yabbies, blanched and peeled
  • 4 Green prawns, peeled, deveined and split in half
  • 20ml Extra virgin olive oil
  • 8 Pink grapefruit segments
  • 8 Orange segments
  • 8 Lime segments
  • 8 Asparagus spears, peeled, blanched and sliced at an angle
  • 40g Large Tomato concasse
  • 24 Mache leaves
  • 12 sprigs chervil
  • 20g Oscietra caviar
  • Salt
  • Freshly ground pepper


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, yabbies and prawns for 15 seconds ensuring that they remain raw inside. Drain and lay the shellfish in a deep tray. Lightly season with salt and freshly ground pepper and allow to cool before pouring the escabeche over the shellfish. Refrigerate and allow the flavours to infuse for at least 30 minutes but no more than 3 hours, after which, lift the shellfish out of the escabeche and dry on a clean cloth. Arrange attractively on a serving plate.

Place the citrus segments, asparagus and tomato concasse into a bowl and lightly season with salt and freshly ground pepper. Spoon over and around the shellfish. If necessary, add more olive oil to slightly thicken the escabeche. Spoon the escabeche over and around the shellfish. Garnish with the mache and chervil leaves. Spoon the caviar onto the escabeche.